Quote:
Originally Posted by Fire Me Boy!
Actually... the food science guys say a high-heat sear actually makes the meat lose more moisture. For moisture retention, you're better off at lower temperatures.
That said, I like a good sear, so I'm willing to let a little of that moisture go.
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I've read that as well, but I'm with you. I don't dispute alton brown, but my experience is that a leaner piece of meat is best seared then mopped, and a fattier piece of meat is best slow cooked and mopped.