Searing Meat Is A Delicious Lie

The video debunks the myth that searing meat locks in juices, a misconception popularized by Eustace von Liebig in the 1840s. Research from 1974 and subsequent studies show that searing actually causes more moisture loss. Factors like temperature and myofibril damage contribute to this. Despite not retaining juices, searing enhances flavor through the Maillard reaction, which creates complex flavors and browning. This flavor enhancement may explain why seared steaks are perceived as juicier, even though they aren't.

What is the common misconception about searing meat?

• It locks in the juices.

• It makes the meat tender.

• It adds nutritional value.

• It cooks the meat faster.

Who contributed to the spread of the searing myth in the 1840s?

• Albert Einstein

• Marie Curie

• Eustace von Liebig

• Louis Camille Maillard

What happens to muscle fibers when heated during cooking?

• They contract and lose water.

• They become more elastic.

• They expand and retain water.

• They remain unchanged.

Why might seared steaks be perceived as juicier?

• They are cooked at a lower temperature.

• They have a higher fat content.

• They are cooked for a shorter time.

• They taste better due to enhanced flavor.

What chemical reaction is responsible for the flavor enhancement in seared meat?

• Caramelization

• Fermentation

• Maillard reaction

• Oxidation