’ve often read about cooking meat briefly over high heat to sear it and “seal in the juices”, but I suspect this is unscientific because, as I understand it, high heat constricts the meat fibres and squeezes
Searing meat can add to its flavour but relax and give it a proper rest
Apr 12, 2024
1 minute
You’re reading a preview, subscribe to read more.
Start your free 30 days