PhilipTheBucket@ponder.cat to You Should Know@lemmy.world · 3 days agoYSK Wikipedia's list of common misconceptionsen.wikipedia.orgexternal-linkmessage-square28fedilinkarrow-up1219arrow-down10cross-posted to: [email protected]
arrow-up1219arrow-down1external-linkYSK Wikipedia's list of common misconceptionsen.wikipedia.orgPhilipTheBucket@ponder.cat to You Should Know@lemmy.world · 3 days agomessage-square28fedilinkcross-posted to: [email protected]
minus-squaremisterdoctor@lemmy.worldlinkfedilinkarrow-up18·3 days ago Searing does not seal in moisture in meat; it causes it to lose some moisture. Meat is seared to brown it and to affect its color, flavor, and texture This one fucked me up.
minus-squareasdfasdfasdf@lemmy.worldlinkfedilinkarrow-up3·edit-22 days agoHmm, I never heard this misconception before, so for me it was pretty unsurprising. Cooking meat at extremely hot temperatures causes it to lose moisture.
minus-squareNougat@fedia.iolinkfedilinkarrow-up20·3 days agoThe Maillard reaction also produces some flavors that are nigh impossible to get any other way.
This one fucked me up.
Hmm, I never heard this misconception before, so for me it was pretty unsurprising. Cooking meat at extremely hot temperatures causes it to lose moisture.
The Maillard reaction also produces some flavors that are nigh impossible to get any other way.