Cookthink

Does searing meat really seal in moisture?

According to food science expert and author Harold McGee: no, searing meat doesn't seal in moisture. Food Network's Alton Brown, who agrees with McGee, even conducted an experiment to see if searing helps keep meat moist. Brown measured the moisture content of both seared and un-seared meat that had been cooked to the same internal temperature. The result: seared meat actually had less moisture. We still think that searing is the way to go. Properly searing meat gives it a brown crust, which lends two things to the finished dish: flavor and contrast. The rich flavor and mouthfeel of a beautifully browned crust makes the interior seem juicier (even if it isn't). So while searing may remove more moisture on balance, we think the difference is negligible, especially given the added flavor and contrast of a browned exterior.

What is a pan sauce?

A pan sauce is just what it sounds like -- a sauce made in the same pan that you have just used to cook something. Consider this scenario: In a sauté pan over high heat, you sear a steak, leaving savory brown bits at the bottom of the pan. Once cooked, the meat is removed, and those brown bits become the flavor base for the pan sauce. You pour off any excess fat from the pan, and then you deglaze with water, wine, stock, fruit juice, vinegar or some other liquid. You reduce that liquid down and then maybe finish it off with a touch of cream, a knob of butter or a squeeze of citrus juice. After you take the pan off the heat, you can sprinkle in some chopped herbs and last-minute seasonings. To really brown meat and poultry and leave behind bits to form the base of a pan sauce, you need a stainless steel pan. We love Gourmet Standard's Tri-Ply 10-inch sauté pan. It's affordable and absolutely reliable.

What's the point of resting meat before cutting it?

Letting cooked meat rest before you cut into it can be patience-trying for the hungry carnivore. But it's worth it for a number of reasons. High heat makes muscle proteins in the meat contract, pushing juices toward the center. If you allow your meat to relax -- anywhere from 5 minutes for a steak to around 40 for a turkey -- liquid that has been pushed out of tightened meat cells is able to circulate and be reabsorbed, making the meat more tender. This also means the juice will stay in the meat, not run all over your cutting board or plate. It also helps even out the temperature of the meat. Remove your cooked meat and place it on a wooden cutting board (or, as some chefs insist, on a wire rack above a plate to capture juices, which allows air to circulate on its underside, preventing it from becoming soggy). You can also loosely tent the meat with foil; again, be careful not to wrap it too tightly, lest you lock in the moisture and lose your crisp crust. Note: The internal temperature of meat rises while it rests, due to the residual heat from the oven. So invest in a digital, instant-read meat thermometer and get in the habit of pulling your meat out before it's done to your liking. Recipe: Roast Leg Of Lamb With Garlic And Rosemary (Cookthink) Reference: Does searing meat really seal in moisture? (Cookthink) Reference: Do I need a digital, instant-read meat thermometer? (Cookthink)

What do we mean by shimmering oil?

Shimmering oil is hot oil that is nearing its smoke point. At room temperature, common cooking oils like vegetable and olive oil seem fairly thick. Put them in a pan and heat them though, and they thin out when you swirl the pan. As they get hotter, they tend to "flow" and coat the pan more easily. In the right light, when you look at oil that's at a good temperature for sautéing -- nice and hot, but not yet smoking -- it shimmers. It forms "tines" like those on a wine glass. It looks colorful, iridescent even. Shimmering oil is good for sautéing because it increases the chances that the food won't stick. Hot oil immediately seals the bottom of food, creating a natural barrier between it and the bottom of the pan.