An article in this month's Gourmet discusses Harold McGee, author of
"On Food and Cooking", which many restaurant kitchens, reportedly, use
as a bible, and which is coming out in an entirely reworked edition
next month. According to the article, "the original [edition] is
renowned for having destroyed the myth, popularized in the mid-1800s
by German chemist Justus von Liebig, that searing meat would seal in
its juices."

I've made any number of current recipes that call for browning meat
before braising or stewing it. Is McGee mistaken? Are the authors of
these recipes out of touch with modern science on the subject? Is the
pre-searing being done for some reason other than to seal in the
juices? Or can I safely skip the inconvenience of the browning step
from now on?

--
Harlan Messinger
Remove the first dot from my e-mail address.
Veuillez ôter le premier point de mon adresse de courriel.

"Harlan Messinger" > wrote in message
...
> An article in this month's Gourmet discusses Harold McGee, author of
> "On Food and Cooking", which many restaurant kitchens, reportedly, use
> as a bible, and which is coming out in an entirely reworked edition
> next month. According to the article, "the original [edition] is
> renowned for having destroyed the myth, popularized in the mid-1800s
> by German chemist Justus von Liebig, that searing meat would seal in
> its juices."
>
> I've made any number of current recipes that call for browning meat
> before braising or stewing it. Is McGee mistaken? Are the authors of
> these recipes out of touch with modern science on the subject? Is the
> pre-searing being done for some reason other than to seal in the
> juices? Or can I safely skip the inconvenience of the browning step
> from now on?
>

The browning is important because the high heat causes the formation of many
flavor compunds in the surface of the meat, resulting in a much tastier end
product. Do not skip it!


--
Peter Aitken

Remove the crap from my email address before using.

In article > ,
"Peter Aitken" > wrote:

> The browning is important because the high heat causes the formation of many
> flavor compunds in the surface of the meat, resulting in a much tastier end
> product. Do not skip it!

Alton Brown's response was to sear the meat as the *last* step, so you
get the flavor, but don't continue to lose moisture from meat "damaged"
from the high heat.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

Harlan Messinger wrote:

> An article in this month's Gourmet discusses Harold McGee, author of
> "On Food and Cooking", which many restaurant kitchens, reportedly, use
> as a bible, and which is coming out in an entirely reworked edition
> next month. According to the article, "the original [edition] is
> renowned for having destroyed the myth, popularized in the mid-1800s
> by German chemist Justus von Liebig, that searing meat would seal in
> its juices."
>
> I've made any number of current recipes that call for browning meat
> before braising or stewing it. Is McGee mistaken? Are the authors of
> these recipes out of touch with modern science on the subject? Is the
> pre-searing being done for some reason other than to seal in the
> juices? Or can I safely skip the inconvenience of the browning step
> from now on?

Any method that brings heat to meat will cause loss of moisture.
Protein shrinks and releases its captive water-based juices. Searing
is for developing the Maillard reactions that add that wonderful depth
of flavor. There is no sealing of juices no matter the method, tools,
coatings or anything else is brought to bear. Cooking meat releases
juices.

You'll still see recipes and even live cooks talking about sealing in
the juices. When that happens, you know what you're dealing with.

Pastorio

"Bob (this one)" > wrote in message
...
> Harlan Messinger wrote:
>
> > An article in this month's Gourmet discusses Harold McGee, author of
> > "On Food and Cooking", which many restaurant kitchens, reportedly, use
> > as a bible, and which is coming out in an entirely reworked edition
> > next month. According to the article, "the original [edition] is
> > renowned for having destroyed the myth, popularized in the mid-1800s
> > by German chemist Justus von Liebig, that searing meat would seal in
> > its juices."
> >
> > I've made any number of current recipes that call for browning meat
> > before braising or stewing it. Is McGee mistaken? Are the authors of
> > these recipes out of touch with modern science on the subject? Is the
> > pre-searing being done for some reason other than to seal in the
> > juices? Or can I safely skip the inconvenience of the browning step
> > from now on?
>
> Any method that brings heat to meat will cause loss of moisture.
> Protein shrinks and releases its captive water-based juices. Searing
> is for developing the Maillard reactions that add that wonderful depth
> of flavor. There is no sealing of juices no matter the method, tools,
> coatings or anything else is brought to bear. Cooking meat releases
> juices.
>
> You'll still see recipes and even live cooks talking about sealing in
> the juices. When that happens, you know what you're dealing with.

OK, thanks, all!

Harlan Messinger wrote:

> An article in this month's Gourmet discusses Harold McGee, author of
> "On Food and Cooking", which many restaurant kitchens, reportedly, use
> as a bible, and which is coming out in an entirely reworked edition
> next month. According to the article, "the original [edition] is
> renowned for having destroyed the myth, popularized in the mid-1800s
> by German chemist Justus von Liebig, that searing meat would seal in
> its juices."
>
> I've made any number of current recipes that call for browning meat
> before braising or stewing it. Is McGee mistaken? Are the authors of
> these recipes out of touch with modern science on the subject? Is the
> pre-searing being done for some reason other than to seal in the
> juices? Or can I safely skip the inconvenience of the browning step
> from now on?
>

You can skip the searing and cook your meat in the liquid. It was be
cooked, but I don't think it will be as nice or taste as good. My wife
taught me the art of braising. She was always good at it and makes
incredible beef stew, ox tails and beef short ribs. It helps to get a
nice rich colour and taste. Long slow cooking gives it the texture.