sear
To brown meat quickly by subjecting it to very high heat either in a
skillet, under a broiler or in a very hot oven. The object of searing is to
seal in the meat's juices, which is why British cooks often use the word
"seal" to mean the same thing.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

It has been proven that searing does not work - meat does not seal sure if
you encase the meat in super glue the meat will be sealed not eatable but
sealed.

The biggest benefit to searing is flavor enhancing through the Maillard
effect/reaction.
http://www.exploratorium.edu/cooking...es-flavor.html

So what else happens when we throw meat onto a very hot surface? I believe
we drive the juices inward toward the center of the meat or at the very
least away from the heat source. Ever fry a burger patty and have the
blood/juice come up through the top of the patty? Of course!

Cooks Illustrated recommends cooking many meats, like pork & some chicken
slowly then browning at the end. Alton Brown I believe recommends that
method for a standing rib roast, then browning at the end to form a crust
(Maillard).
I think there is a correlation as follows - the stronger/higher the heat
source the longer the rest time before slicing so one allows the juices to
redistribute. We also know that resting a steak or roast allows the meat to
"finish cooking" which is why we remove meat 3 to 5 degrees below were we
want the finished product to be. i.e remove a tri-tip from the grill @ 125
degrees if rested properly it will end up & 128 to 130 degrees.

Thoughts?

--
Dimitri
Mirepoix
http://kitchenguide.wordpress.com.

On Jan 6, 8:55 am, "Dimitri" > wrote:
> [snip]
> The biggest benefit to searing is flavor enhancing through the Maillard
> effect/reaction.http://www.exploratorium.edu/cooking...es-flavor.html
> [snip]

My observation is that many home cooks do not take the browning
process far enough when doing things like pot roasts, stews and
braises. They cook the raw color off the surface and go on to the
next step. Instead, they should continue to brown more deeply/
darkly. Why? Flavor. I also think it's a mistake to flour meat
before this searing/browning step. Fried flour is not the flavor
we're striving for. If you want a roux effect, add the flour after
browning.

> Cooks Illustrated recommends cooking many meats, like pork & some chicken
> slowly then browning at the end.

I'm still working on this question. Browning a roast apparently can
be done either at the beginning or at the end. The real question is
whether you want a uniform doneness through as much of the interior as
possible. If so, long slow cooking will produce it, and that pairs
well with browning at the end. But many people like the graduated
doneness --that is, rare in the center but less so as you move toward
the exterior--and that is better produced by a medium, not so low,
oven. In which case, browning at the beginning pairs well. I've done
it both ways and like the high heat first, low heat to finish
method. -aem

"Dimitri" > wrote in message
...
>
>
>
> sear
> To brown meat quickly by subjecting it to very high heat either in a
> skillet, under a broiler or in a very hot oven. The object of searing is
> to seal in the meat's juices, which is why British cooks often use the
> word "seal" to mean the same thing.
>
> © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
> LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
>
> It has been proven that searing does not work - meat does not seal sure if
> you encase the meat in super glue the meat will be sealed not eatable but
> sealed.
>
> The biggest benefit to searing is flavor enhancing through the Maillard
> effect/reaction.
> http://www.exploratorium.edu/cooking...es-flavor.html
>
> So what else happens when we throw meat onto a very hot surface? I believe
> we drive the juices inward toward the center of the meat or at the very
> least away from the heat source. Ever fry a burger patty and have the
> blood/juice come up through the top of the patty? Of course!
>
> Cooks Illustrated recommends cooking many meats, like pork & some chicken
> slowly then browning at the end. Alton Brown I believe recommends that
> method for a standing rib roast, then browning at the end to form a crust
> (Maillard).
> I think there is a correlation as follows - the stronger/higher the heat
> source the longer the rest time before slicing so one allows the juices to
> redistribute. We also know that resting a steak or roast allows the meat
> to "finish cooking" which is why we remove meat 3 to 5 degrees below were
> we want the finished product to be. i.e remove a tri-tip from the grill @
> 125 degrees if rested properly it will end up & 128 to 130 degrees.
>
> Thoughts?
>
> --
> Dimitri
>
We did two standing ribs during the holiday with both the "low-hi-temp" and
the "hi-low-temp". I seared at 500F for ten minutes only[with a two rib
roast], and reduced the oven temp to 225F until the internal temp. reached
122F. I did the reverse with the second roast, though at 200F until internal
temp. reached 120F, and searing following. The slow period was about hours
with a small roast. With the pre-searing, you get enough "beef grease", as
someone said above, to make your Yorkshire pudding. You can have that done,
then, when the roast comes out because as you point out Dimitri, you don't
need to rest as long. Both produced very similar results, as far as edge to
edge rare meat was concerned.
A couple of points: 1. One roast was USDA prime; that tolerated this
method far better than the ultracheap Safeway roast. The taste was much
better, possibly secondary to grain? in addition to the increased fat.
2. I think one should always, always, roast
a "bone-in" standing rib. The flavor is better. The drippings for "Yorkie"
is much better. It's much easier to
keep the temp. constant from edge to edge. The inferior edge is insulated
from direct heat.
3. I always do the direct heating portion
indirectly over a very hot Weber grill, with drip pan under the roast. To
this point I've done the lower
temp. cooking in a regular oven, though I'm probably going to try the Weber
Smokey Mountain next time.
4. I have always slathered the cut surfaces
of my standing rib roasts with bacon fat. I think a fat layer gives you a
better sear, and the cut end is
tastier. I also salt fairly vigorously
Good Luck. Don't get an ultracheap Safeway Roast, ever. Invest in at least a
USDA choice roast if you're going to go to this expense and effort.

Kent

"Dimitri" > wrote in message
...
>
>
>
> sear
> To brown meat quickly by subjecting it to very high heat either in a
> skillet, under a broiler or in a very hot oven. The object of searing is
> to seal in the meat's juices, which is why British cooks often use the
> word "seal" to mean the same thing.
>
> © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
> LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
>
> It has been proven that searing does not work - meat does not seal sure if
> you encase the meat in super glue the meat will be sealed not eatable but
> sealed.
>
> The biggest benefit to searing is flavor enhancing through the Maillard
> effect/reaction.
> http://www.exploratorium.edu/cooking...es-flavor.html
>
> So what else happens when we throw meat onto a very hot surface? I believe
> we drive the juices inward toward the center of the meat or at the very
> least away from the heat source. Ever fry a burger patty and have the
> blood/juice come up through the top of the patty? Of course!
>
> Cooks Illustrated recommends cooking many meats, like pork & some chicken
> slowly then browning at the end. Alton Brown I believe recommends that
> method for a standing rib roast, then browning at the end to form a crust
> (Maillard).
> I think there is a correlation as follows - the stronger/higher the heat
> source the longer the rest time before slicing so one allows the juices to
> redistribute. We also know that resting a steak or roast allows the meat
> to "finish cooking" which is why we remove meat 3 to 5 degrees below were
> we want the finished product to be. i.e remove a tri-tip from the grill @
> 125 degrees if rested properly it will end up & 128 to 130 degrees.
>
> Thoughts?
>
> --
> Dimitri

I'll buy that. However, if you want something with a crust on the outside
and medium-rare inside how else do you get it? I'm thinking things like
scallops.

I've tried running some comparisons with pork tenderloins and briskets. I
could never figure out why some recipes called for searing and some didn't.
I tried several recipes for both meats (when I needed to make for than one
over the last few years) and decided I liked the seared meat better. It was
closer for the tenderloins but the briskets were worlds apart. The only
difference between the two briskets I made for Passover was one was seared
and braised in root veggies with onions and one was not seared and braised
in the same stuff, except no onions. The seared meat was amazingly tender
and succulent. The other was much drier and not as tender.

The tenderloins were both tasty but I couldn't get the same pink center as
the seared meat. Probably just a technique problem.

Jon

On Wed, 6 Jan 2010 09:35:57 -0800, "Kent" > wrote:

>Good Luck. Don't get an ultracheap Safeway Roast, ever. Invest in at least a
>USDA choice roast if you're going to go to this expense and effort.

Safeway sale rib roasts have always done right by me... but I choose
them carefully for as much real marbling as possible.

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Wed, 6 Jan 2010 09:35:57 -0800, "Kent" > wrote:
>
>>Good Luck. Don't get an ultracheap Safeway Roast, ever. Invest in at least
>>a
>>USDA choice roast if you're going to go to this expense and effort.
>
> Safeway sale rib roasts have always done right by me... but I choose
> them carefully for as much real marbling as possible.
>
> --
As you know, the Safeway was selling bone-in standing rib roasts for
$4.88/lb last week. I did pick the most marbled roast from the small end. It
just didn't have the taste and tenderness that the USDA Prime one did, even
though they looked fairly similar.

Kent

On Wed, 6 Jan 2010 14:00:59 -0800, "Kent" > wrote:

>As you know, the Safeway was selling bone-in standing rib roasts for
>$4.88/lb last week.

I wasn't paying attention. I'm roast beefed out for the next 6
months. I managed to misunderstand the price of lobster tail
though.

>I did pick the most marbled roast from the small end. It
>just didn't have the taste and tenderness that the USDA Prime one did, even
>though they looked fairly similar.

Can't say I've ever done a comparison. The meat I bought was fine by
me. The flavor was good, I didn't need a hack saw to cut it and
chewing it wasn't like chewing on shoe leather.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Jan 6, 2:05*pm, Ranée at Arabian Knits >
wrote:
> In article >,
>
> *"Dimitri" > wrote:
> > Thoughts?
>
> * *I don't really know what to think. *I know searing doesn't seal in
> juices, but it certainly makes a more attractive, better tasting product
> in the end. *

I am with you Ranee.....have done it both ways....and can't tell any
difference other than appearance. The browned product whether it be
beef, chicken or pork always "look" better. And there is nothing more
unattractive than a blond scallop. It just needs a bit of crust on
the edges.

"aem" > wrote in message
...
> On Jan 6, 8:55 am, "Dimitri" > wrote:
>> [snip]
>> The biggest benefit to searing is flavor enhancing through the Maillard
>> effect/reaction.http://www.exploratorium.edu/cooking...es-flavor.html
>> [snip]
>
> My observation is that many home cooks do not take the browning
> process far enough when doing things like pot roasts, stews and
> braises. They cook the raw color off the surface and go on to the
> next step. Instead, they should continue to brown more deeply/
> darkly. Why? Flavor. I also think it's a mistake to flour meat
> before this searing/browning step. Fried flour is not the flavor
> we're striving for. If you want a roux effect, add the flour after
> browning.
>

I suspect flouring the meat or dredging the meat in flour has little or no
roux effect if browned properly. The flour is fried well past the blond roux
stage and it anything the flour would act like the brown roux in a gumbo
recipe. This dark brown fried flour will add some body but mostly it would
add a nutty flavor.

I do suspect however that the flour does serve to absorb excess liquid
allowing the meat to fry more efficiently. In my experience most of the
flour ends up on the bottom of the pan and not on the fried cubes of meat.


--
Dimitri

Searing

http://kitchenguide.wordpress.com.

In article
>,
aem > wrote:

> well with browning at the end. But many people like the graduated
> doneness --that is, rare in the center but less so as you move toward
> the exterior.

<Barb jumps up and down, arms flailing wildly> I do. I do. Me. Me..

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009