Quote:
Originally Posted by Ea
"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.
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Hi Ea,
we are talking of boiling. You want to have a rich broth start with cold water.You want the meat to be goold start it hot. It is not so much a question of juices, but of nourishment.
In the pan
The "juiceness" just comes on how much fat is in with fibers.
Veal scaloppine, for instance (we eat veal in this degenerate and dissolute country). if you cook themtimidly, and I am afraid this is what most of the women in my families do, it will make water and become dry.
If you just sear at high heat, it will stay tender and tasty. Confirmed by n professionals among whom the companion of my uncle who was a renown butcher.
About meat in the pan.