“Some of Mr. McGee’s findings challenged the strict rules that still
governed cookery at that time, most based on traditional French
methods. His assertion that searing meat does not actually “seal in”
the juices rocked the culinary world.
“As a cook I wanted to believe that chefs were right, that their
experience of doing these things over and over must prove something,”
he said. “But as a scientist I could see that the evidence didn’t hold
up.” The point of searing, he said, is to create flavor through the
browning of surface chemicals. Its only effect on the juices is to pull
them out of the meat, making it drier.”
Isaac Newton in the Kitchen
By JULIA MOSKIN
Published: November 24, 2004
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