[london.food] Sealing in juices (was: Steak Cooking)

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From: Rev Simon Rumble
Subject: [london.food] Sealing in juices (was: Steak Cooking)
Date: 16:45 on 23 Aug 2005

On 23/8/2005, "Greg McCarroll" <greg@xxxxxxxxx.xxx.xx> wrote:

>it on its various sides to seal them - in order to better keep in the
>tasty red sauce ;-)

The whole "seal the meat to keep the juices in" thing is a myth.  It's
just browning reactions and done for taste and aesthetics.  It does
nothing for keeping the juices in.  That comes with resting the meat.

See "On Food and Cooking" for the technical explanation.

[london.food] Steak Cooking Nigel Rantor 15:34 on 23 Aug 2005
Hail all,
- Re: [london.food] Steak Cooking James Bywater 15:44 on 23 Aug 2005
  I urge you to experiment!
  - Nigel Rantor 16:04 on 23 Aug 2005
    Okay, simple at least. How hot for the pan though? Are we trying to cook
    - too deep to show
- Bob Walker 15:45 on 23 Aug 2005
  What do you consider nice rare, well done or somewhere in between?
  - Nigel Rantor 16:09 on 23 Aug 2005
    Excellent *makes notes*
    - too deep to show
- Rev Simon Rumble 15:47 on 23 Aug 2005
  Brush the griddle pan with some oil. Wipe the steak dry with kitchen
  - Rev Simon Rumble 15:53 on 23 Aug 2005
    I should point out that I take the French approach to steak: you should
- Simon Wistow 15:50 on 23 Aug 2005
  The advice I've heard is - for an average thickness steak cook for 2
  - James Bywater 15:55 on 23 Aug 2005
    What is "average" though? I like big thick (2 inch thick) steaks
- RE: [london.food] Steak Cooking Russell Joanne (ST) 16:37 on 23 Aug 2005
  This message is in MIME format. Since your mail reader does not understand
  - Re: [london.food] Steak Cooking James Bywater 16:48 on 23 Aug 2005
    I should mention that something I almost invariably do is pour some
- [london.food] Sealing in juices (was: Steak Cooking) Rev Simon Rumble 16:45 on 23 Aug 2005
  The whole "seal the meat to keep the juices in" thing is a myth. It's
- Re: [london.food] Steak Cooking - Success!! Nigel Rantor 20:12 on 23 Aug 2005
  Just a quick note of thanks, I ran out to get some ingredients from the
  - Greg McCarroll 21:20 on 23 Aug 2005
    good steak doesn't need steak knives, you can just let a normal knife
    - too deep to show

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