There are a few things you will need to know, which can help you better understand the science behind what you are doing.Īlthough this may seem a bit on the boring side, you’ll be thankful for it later. Once you have learned the basics of searing, it’s a technique that you will never forget. The browning of meat prior to braising or boiling may take a bit more time, but there is no question that a proper browning will help to turn a humdrum meal into an exquisite one. What is truly happening during browning is that you are taking a piece of meat that is average tasting, and placing it under the right conditions for it to create a myriad of flavor combinations. While Grandma was right about the fact that the meat tasted better when prepared this way, she was just a little confused as to the science of why. It’s simply about unlocking the trapped flavor molecules, and unleashing them onto your taste buds.Īlthough your grandmother might have told you that searing the meat would “seal in” the juices, this is not actually the case. Searing is a rather simple step in cooking that really only adds just a few minutes on to your meal preparation, and can change your meals from “okay” to “Oh, Wow!” by using nothing more than the flavors that are already present in the meat. Searing is something that probably does not get enough attention, considering how radically the process can change the flavor of the meat that you are eating.
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