Shaun aRe wrote:
> "Del Cecchi" > wrote in message
> ...
>
>
>>Likewise, when cooked with high heat there is a much larger thermal
>>gradient, causing the juice to be forced to the center where it gushes out
>>when cut, but a lower heat allows it to remain in equilibrium and not gush
>>out. If the high heat case is allowed to rest for 10 or 15 minutes, the
>>temperature gradient is reduced and the juice no longer gushes out.
>
>
> I've found that the higher the heat, the more the meat 'tenses' up too, and
> that seems to lock more liquid in the centre of the meat.

That's not the mechanism at work. The meat has reached a high enough
temperature that the proteins (several different types) have cooked
enough to surrender captive water. It's not that it's been forced to the
center, it was always there, but captive by the protein. It's that it's
now being released and will make its way to the surface to either
evaporate in the pan or glaze the meat surface by what else it's
transporting, like glucose that will be a significant part of the
Maillard reactions.

> Indeed, it does
> appear that it dissipates and seeps if the meat is given time to relax
> before being cut, but onto the plate instead of into the pan.

It happens all through the cooking process. It's just more obvious on
the plate. In the pan, it disappears quickly. On hte plate, it just
keeps increasing as leakage ("purge" to the trade) continues.

> If meat is being seared for a stew or similar, in the same pot it is going
> to be stewed in, IMO, the only difference searing then makes, is to flavour
> and texture.

Exactly.

Pastorio