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To obtain the desired brown or black crust, the meat surface must exceed 150 °C (300 °F), [1] so searing requires the meat surface be free of water, which boils at around 100 °C (212 °F). Although often said to "lock in the moisture" or "seal in the juices", in fact, searing results in a greater loss of moisture than cooking to the same ...
When searing a steak — or any piece of meat — moisture is not your friend. After the steak has come to room temperature, and just before cooking, use a paper towel to thoroughly dry the meat ...
The extra 5 inches of bone can be cleaned of excess meat and then cooked over medium-high heat. This cut is often aged before selling and can take a bit longer to cook than its thinner ...
Searing meat before it goes into the device helps develop flavor, but you’ll probably lose any crispness to the gentle heat of the hours-long cook. Save crispy foods for the air fryer .
As meat cooks, the iron atom loses an electron, moving to a +3 oxidation state and coordinating with a water molecule (H 2 O), which causes the meat to turn brown. Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids.
Ground meat is frequently browned before adding other ingredients, as when it is added to casseroles or prepackaged food products like Hamburger Helper, where the final cooking temperature will not be high enough to initiate the Maillard reaction. It is stirred during cooking to break it up and to promote even browning.
Experts recommend quick cooking methods like grilling or pan-searing for the best results when cooking this type of meat. ... or apply a dry rub to the chicken at least 30 minutes before cooking ...
Alternative preparations include roasting whole on a rotisserie, smoking in a pit, roasting in an oven, grilling, or braising in a Dutch oven after searing on a grill. After cooking, the meat is normally sliced across the grain before serving. [10]