Wazza wrote:
> "Monsur Fromage du Pollet" > wrote in message
> ...
> : -- wrote on 12 May 2005 in rec.food.cooking
> :
> : > Ok, I have seen the experiments and read and fully understand the
> : > esoteric theory about supposedly how searing
> : > 1) doesn't make any difference
> : > 2) colder pan and temp seals in more for a variety of esoteric
> : > reasons.
> : >
> : > and then I saw an annoying reference to the "no-diff" myth once
> : > again, immediately after once again having proof of searing
> : > effects in my pan -
> : >
> : > Sorry, the contrarians' "no-diff" and "lower-heat" myth
> : > consistently fails the engineering test here on the range.
> : >
> : > One of many examples seen here, refuting the no-diff myth and
> : > waiting to
> : > trigger my ire when I saw the myth repeated today, occurred on
> : > Tuesday eve:
> : >
> : > - I cooked a thick boneless chop in the normal way - iron pan, hot
> : > oil, med hi, 4-5 min on the first side and then turn, then lower
> : > the heat and do 4-5 min, and then cook it at the lower heat about
> : > 6 min a side back and forth until I think it is done.
> : > Then, because it is thick and pork, I cut it (ok, heresy - but
> : > less
> : > disturbing than finding a cold red slab of pork inside due to poor
> : > defrosting -especially frozen- with-bone chops).
> : >
> : > a) Once again, like clockwork, the juice flooded heavily out the
> : > cut and into the (up til then) residue free pan,
> : > a1) leaving pan residue.
> : >
> : > The non-seared meats cooked only at the lower heat (like my kid
> : > cooks) do
> : > not let out juice when cut.
> : > b) My kid's meats (same stove, same pan, same lower temp, same
> : > amount of pink) do not drain when cut.
> : > b1) The pan, however, has the tell-tale residue of heated drained
> : > juice in the pan deposited throughout the process.
> : >
> : > Not juicy, like mine. Like mine with juice sealed in. The kid's
> : > are the same light pink but dry.
> : >
> : > Anecdotal, repeated sufficiently to approach statistically valid.
> : >
> : > So to whomever did the original experiments: try it again with a
> : > valid protocol and germaine criterion. Not weight loss, but
> : > rather available juice. Not molecular rearrangement theory, but
> : > rather available juice.
> : >
> : > Ok - got that annoyance off my chest... feeling better - thank you
> : > all for the therapy....
> : >
> : > ----------------
> : > One of Einstein's great contribution to scientific understanding
> : > was in his phrase - "a million experiments can prove me right -
> : > but it only takes one to prove me wrong."
> : >
> : > It's all in the protocol, baby.
> : >
> : > FWIW.
> : >
> : >
> : >
> :
> : Sear doesn't keep in the juices...what it does is produce nice (I
> : believe the correct term is 'Fond') crunchy bits that improve the
> : flavour of sauces and burns the sugar on the meat surface (maillard
> : reaction <SP>) which adds nice complex flavours to the meat.
> :
> : --
> but that is not what <dehoberg> has found. He seems to have conducted a valid
> experiment and found, using his method, that searing keeps in the juices (that
> produce the fonds) from escaping.

He has conducted a reasonable experiment and then misinterpreted the
results. It happens all the time.

> And where does the sugar come from to partake in the Maillard reaction?

Glucose.

Best regards,
Bob