"zxcvbob" > wrote in message
...

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

For our edification, where is the error that you noted, please?


> 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.
>
>
> > And where does the sugar come from to partake in the Maillard reaction?
>
> Glucose.
>
> Best regards,
> Bob