It is oven meat & quot; In Seal & quot; Juice?

If the furnace is "Seal" in meat juice?

For years, the idea that the meat from the grill has helped prevent moisture loss was a costly and often cited piece of culinary education. It made sense and seemed in line with the experiences of the people, was accepted and rarely asked for almost a century in question.

In recent years, however, the pendulum has swung in the other direction, with a large number of people are now saying that the theory of pure nonsense - a myth, like fairies or elves. It has been "discredited", they say, by "science".

Presentation of "critic"

You can easily recognize one of these "critics" with the clear superiority of the air they take in the chat rooms, forums and blogs - when the issue of burning and moisture loss discussed.

Ironically (but perhaps not surprisingly) bought into this alleged disrepute with the same blind credulity to the other side of the argument you heard or read that the burning did not seal in the juices attributable straight, the argument was to be convincing, and then only it filed away under "things I've decided to believe."

The only problem is that they are wrong.

And we are going to see why. But first, we take a detailed theory that meat yields torrid juiciest, look for a better idea of what the critics think, to be discredited, and on what basis they think they demystifies it.

For this purpose it is necessary to define what we mean by heat. This is the heart of the matter, after all, we must ensure that we all speak the same thing. Let's start with a brief overview of the attributes start

Cooking dry.

Dry heat cooking

Dry heat cooking refers to a method in which heat to food without the use of humidity. Examples could be the food hot heat, dry air in a furnace or heat can be obtained directly from a hot stove.

In the case of meat, dry heat baking also results in the formation of a thick taste "crust" on the surface of the meat. This will occur by a chemical reaction such as Maillard reaction, which is responsible for the browning and flavor development caused and at a temperature of at least 310 ° C,

The water boils and is converted at 212 ° C steam, the cooking method using moist heat generating (as braising or boiling water) sufficient heat to form the outer shell. Only cooking methods may dry heat methods include grilling, roasting, jump - and hot.

One of the most common applications is hot with meat, which are cooked on, as a way to improve their appearance and develop the flavors of Maillard stew alone can not. In general, the entire outer surface of the meat browned not only the top and bottom in this way. So with a cube of beef, the six faces of the cube should be cauterized.

But with the flesh, we are braising, which is not "oppression" in the juice regardless. During the meat moist and juicy, stewed, no matter what. Oven before braising is performed only for cosmetic reasons and taste.

As such, we are not worried about burning brown the meat before braising. For purposes of this discussion, "hot" refers to the act of quickly brown meat or other part of the offer of meat with high heat (450 ° F or more), sometimes with a small amount of fat, as part of a cooking process the only dry heat used.

Claim Vs counterclaim

Now that we've nailed a definition of the heat, we can proceed to consider the question at the heart of this controversy. First, that we:

"Seals in the juices of meat on fire."

And counterclaim:

"No, no!"

The versions of the application can be as far back as 350 BC when the Greek philosopher Aristotle wrote back:

"... The closer the fire are dry the parts first and then dry harder. Hence external pores contract and the moisture of the object can not be eliminated, but it is closed by the closure of pores."

Pores? His dismissal also speak, not in facial cleansers. We provide a fillet of New York has no pores. But if the idea of meat with "pores" is the basis of the counterclaim, critics have been busting bad theory. No one seriously suggests that burns prevents moisture loss by closing the pores of the meat. And still, what a break Aristotle. I also thought that the sun revolved around the Earth - to go after him is a bit like a holiday party zone after beating his dog for ladies.

Connecting Von Liebig

The modern version of the application is often 19th-century German chemist Justus von Liebig called, the affected area was attributed to diet among others.

More specifically, it's about understanding what happened to the inherent nutrients under different cooking techniques. Such as these nutrients can be extracted and concentrated? The company, in fact, von Liebig oxo, which still exists today, as a manufacturer of meat extracts, stock cubes and food-related products (if not related to OXO International, the leaders would find "Good Grips" kitchen brand).

His theory was that the immersion bring a piece of meat in cold water and then gradually heat the water to a boil to cook the meat would result in the domestic meat liquid (and thus, nutrients and other essential elements such as flavors) develop in meat and cooking liquid.

Conversely thought, prevent fast cook meat immersion in boiling water a barrier to the passage of fluid or to produce meat.

So von Liebig spoke boiling or simmering meat, do not burn. Thus, the barrier described above is nothing to do with the formed by the Maillard reaction crust. It happens that he cheated on the fence, but the theory of von Liebig had nothing to do with the claim. The fact that the theory of boiling meat wine, with time, which is associated with the statement that largely seems to be a misunderstanding.

This is the strategy of "debunkage by association." You tried resisted to dismiss a matter of form, the application part can now be judged on its own merits. 2 Read Article >>