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Originally Posted by Mezzaluna And for heaven's sake, make sure they don't say anything about searing meat to seal in the juices!!! . |
Mezzaluna, you got me, is this some new development in cooking science that has escaped me? I've eaten some pretty awful pieces of meat as a guest at people's houses where they put the meat in the cold pan, then turn it on - water coming out of them and the meat sort of boiling. It always made sense to me to sear first, since it works like cauterization of a wound - stops the bleeding - so I'm curious why this doesn;t work in cooking???