3 and 4 bother the everliving piss out of me. Sometimes I think that people take the "science" of cooking a bit to far, as stated in 4.
Quote:
...where we found that when roasting a standing roast, it in fact lost 1.68% more juice if it was seared before roasting rather than after! The same is true for pork roasts, steaks, hamburgers, chicken cutlets, you name it.
On the other hand, searing does improve flavor by catalyzing the Maillard browning reactions, a series of chemical reactions that rapidly take place when proteins and sugars are heated to around 300°F or so, improving the flavor and texture of the dish. But in almost all cases, it's better to sear the food after it's roasted, not at the start.
|
Ok... so I lose 1.68% (which I understand is the "myth") but he basically says, Yes you lose some 'juice' but you get better flavor... but don't do it. That makes no sense at all, why would you not try to bring out all the flavor in a piece of meat?
I'm all for the understanding at the molecular level why food cooks the way it does and how flavor is formed, but don't it to a point where flavor is side thought. If you can't cook a burger to the correct temp with only 4 total movements, you shouldn't be in front of the grill.
Plus when you sear something you can use the fond as the base for a nice sauce.
..... 2 turns plus one flip. No more no less. Multi-flippers make me want to beat someone with a pair of tongs.