Quote:
Originally Posted by beppe
That's my man.
Did you work on ships?
Just one small addition to your recipe. Put the meat in the water when it's already happily boiling. The heat will close the meat and the juices will stay inside. Other wise thi will dissove in the water that you throw away.
What do you think?
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"Closing the pores" of the meat with heat is a myth. I have a good source on this (but it's in Danish). My own hypothesis as to why searing meat and frying at a high temperature produces juicier meat, is 1) high heat means it's done quicker, thus less of the juices flow out/evaporate, and 2) you get a bit of crust which gives the sensation/appearance of juicyness through contrast. Anyway, have you ever had a slow simmered stew where the meat were in any way juicy? Very possibly tender, but not juicy.