On Mon, 22 Oct 2018 22:55:47 +0100, Max Demian wrote:

On 22/10/2018 17:48, Rod Speed wrote:


"Max Demian" wrote in message
o.uk...
On 22/10/2018 10:05, Rod Speed wrote:
"FMurtz" wrote in message
...
Jimmy Wilkinson Knife wrote:

If you believe news articles, there's deadly bacteria in most meat.
Cook it slightly wrong and you die.

Ever wondered why the chefs sear the out side and leave the inside
raw on a good steak.

That's to keep the juices inside.

No it's not.

Yes it is, that's why its called seal.

It's to initiate the https://en.wikipedia.org/wiki/Maillard_reaction
to improve the flavour

There is more than one effect going on.

(as well as kill any surface bugs).

No need for the highest temperatures for that.

It's been shown that searing a steak does nothing to "seal in the
juices",

Of bull****. That's why you arent supposed to cut
it to see if its done enough inside when cooking it.

even though packs of meat often claim it does, even with diced meat
where you don't want the flavour to be sealed in as it might as well
go into the gravy of the stew or casserole.

https://en.wikipedia.org/wiki/Searing

'Although often said to "lock in the moisture" or "seal in the
juices", searing has been demonstrated to result in a greater net loss
of moisture versus cooking to the same internal temperature without
first searing.'

I don't buy that with steaks.

And since we are on the subject, what is the
reason for the oft repeated claim that it is
important to only ever turn the steak once ?
Never could work out the physics of that.

With a Foreman grill you don't have to turn it at all.

That reminds me, I once received a request in a previous job to disable a smoke alarm so someone could operate a Foreman grill in the common room at lunchtime.