PhilipTheBucket@ponder.cat to You Should Know@lemmy.world · 18 days agoYSK Wikipedia's list of common misconceptionsen.wikipedia.orgexternal-linkmessage-square21fedilinkarrow-up1213arrow-down10cross-posted to: wikipedia@lemmy.worldlistswikipediaerrydinaffal@nrsk.no
arrow-up1213arrow-down1external-linkYSK Wikipedia's list of common misconceptionsen.wikipedia.orgPhilipTheBucket@ponder.cat to You Should Know@lemmy.world · 18 days agomessage-square21fedilinkcross-posted to: wikipedia@lemmy.worldlistswikipediaerrydinaffal@nrsk.no
minus-squaredoctorskull@lemmy.worldlinkfedilinkarrow-up17arrow-down1·18 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-squareNougat@fedia.iolinkfedilinkarrow-up19·18 days agoThe Maillard reaction also produces some flavors that are nigh impossible to get any other way.
minus-squareasdfasdfasdf@lemmy.worldlinkfedilinkarrow-up3·edit-217 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.
This one fucked me up.
The Maillard reaction also produces some flavors that are nigh impossible to get any other way.
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.