3/22/2023 0 Comments Searing a steak![]() ![]() The notion was embraced by contemporary cooks and authors, including Escoffier. This theory was first put forth by Liebig around 1850. The belief that searing meat "seals in the juices" is widespread and still often repeated. This technique is typically recommended for thicker pieces of meat, 1–1.5 in (25–38 mm) or thicker, allowing for consistent internal cooking temperature with only the outer portion becoming seared. First the item to be cooked, typically a steak, is cooked at low heat until the center reaches desired temperature then the outside is cooked with high temperature to achieve the Maillard reaction. In reverse searing, the order of cooking is inverted. In braising, the seared surface flavors and colors the cooking liquid. Typically in grilling, the food will be seared over very high heat and then moved to a lower-temperature area of the grill to finish cooking. Searing does not cause caramelization, which affects only sugars, or simple carbohydrates the Maillard reaction involves reactions between amino acids and some sugars. The contrast in taste and texture between the crust and the interior makes the food more interesting.The appearance of the food is usually improved with a well-browned crust. ![]()
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