Sealing meats

I know, I know. Totally unrelated. BUT related.

Every week I read some dumba$% talking about the importance of sealing a nice piece of meat before roasting it in the oven. They say, it “helps keep the juices neatly stuck inside the meat, and not lost in the pan.” Bullshit.

Sealing meat has only one purpose: building that nice, brown, crispy, burnt-like crust on the surface of the piece, because that crust tastes good and looks good. That’s it.

Sealing meat doesn’t magically turn the meat surface into GoreTex, or Thinsulate, or Nylon. That’s stupid. Even if you seal your meat like a crazy BBQ-master, juices will still flow out of it when you leave it to rest (I’ll tackle resting in another post).

But still, mindless people, pundits, and even chefs, repeat nonsense like that like parrots. Why don’t people stop and think about things they listen? Why don’t they apply logic, reasoning, and a healthy dose of criticism, to stuff before passing it forward? I don’t know.

So here are some tips to a nice seal:

Cheers, and don’t repeat stupid stuff mindlessly.


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