Timeline for Does briefly searing a steak on one side before flipping it over once "seal in the juices"?
Current License: CC BY-SA 4.0
9 events
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| Mar 17, 2019 at 18:43 | history | edited | Konrad Rudolph | CC BY-SA 4.0 |
reason for searing
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| Mar 13, 2019 at 17:18 | comment | added | DJClayworth | It would probably be a good idea to cite the actual reasons why steaks are seared, as discussed on Seasoned Advice and Wikipedia. Otherwise people may get the impression that searing is entirely pointless. | |
| S Mar 13, 2019 at 11:25 | history | suggested | Glorfindel | CC BY-SA 4.0 |
broken image fixed (click 'rendered output' or 'side-by-side' to see the difference); for more info, see https://gist.github.com/Glorfindel83/9d954d34385d2ac2597bbe864466259f
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| Mar 12, 2019 at 18:35 | review | Suggested edits | |||
| S Mar 13, 2019 at 11:25 | |||||
| Nov 13, 2012 at 8:21 | comment | added | Tim Scanlon | @Informaficker I was just using the term pore to indicate that the meat has holes and dents in it, i.e. it is not a solid, flat and dense substance. So yes, no pores, but that wasn't strictly my meaning. | |
| Nov 10, 2012 at 10:37 | comment | added | Baarn | @TimScanlon There are no pores in meat, this is a pretty common misconception. | |
| Apr 24, 2012 at 20:02 | vote | accept | Highly Irregular | ||
| Apr 20, 2012 at 6:17 | comment | added | Tim Scanlon | The flip once cooking approach is also best to heat the meat through. Searing can't physically seal the pores in meat, especially as the meat expands with added heat. | |
| Apr 19, 2012 at 21:46 | history | answered | Konrad Rudolph | CC BY-SA 3.0 |