Chef Craig Shelton says...
The trouble started more than a century ago with the absolutely false notion that “searing meat locks in the juices.”
In restaurant and home kitchens to this day one hears, “If a little searing locks in juices, then a lot of searing will lock in even more!” Or, “If an 800°F broiler sears the outside of the steak decently, a 1,600°F broiler will sear it that much better.”
But anyone who has grilled a steak might well ask, “If searing locks in juices, how come the seared meat weeps juice all over the plate, while the raw meat barely weeps at all?”
it is the relationship between tenderness, juiciness, and cooking temperature that is so misunderstood.
For more words of wisdom on the quality and preparation of meat, view -->
http://njmonthly.com/blogs/breaking_eggs/2008/2/24/add-new-blog-entry-.html
