Jump to content
|Topic||Stats||Last action by|
|Virtual telecom operators business nears reality||
|How was this glass effect created?||
|Malaysia Airlines 'loses contact with plane'||
|The Big Wrestling Thread!||
|Titanfall Has Dropped (PC) - Impressions?||
Posted 03 December 2012 - 20:41
Posted 03 December 2012 - 20:45
uh, no, low temperature cooking over long time will keep all the natural juices in the meat, be it turkey, chicken, beef, anything.
Posted 03 December 2012 - 20:49
Posted 03 December 2012 - 21:08
Actually it has been proven many times that searing doesn't keep the liquids in. (search on google for proof) It does however provide a very tasty maillard reaction.
Actually that method reduces moisture and flavor. The only way to maintain moisture and flavor in meat is to provide adequate derict heat to the surface to create a barrier that prevents the escape of liquids. Pan searing, frying, etc are all ways. You don't even know what turkey really tastes like until you've had it this way.
The same people that create some of the most unhealthy menu options in any Restaurant in America. Bangers and Mash? Fish & Chips? Pudding? The organic and health foods markets were popularized in America, not Europe.
Posted 03 December 2012 - 21:11
It keeps it in better than high temp baking, but not like searing, be it a grill, a pan, 400 degree oil, what have you.
With all that said, you might be right and it might be delicious to eat turkey this way. But putting an entire turkey in a big frying pan is just not something that would ever get in my head.
Posted 03 December 2012 - 21:17
Posted 03 December 2012 - 21:19
You need to listen to some actual cooks and not TV cooks, searing does NOT keep in any juices.
the usual argument is that searing closes the pores, but of course, meat doesn't have pores, and if searing closes the so called pores, then why is juices bubbling out the top the sign that you're done... because it's not doing it. searing only has the purpose of making the meat look more appetizing. searing however dries out the meat.
Posted 03 December 2012 - 21:25
Correct. I'm glad some people don't believe the searing myth. Alton Brown (on the Food Network) did a moisture study and searing the meat definitely took away more moisture. Searing simply adds flavor in the form of char. Nothing more, nothing less.
Posted 03 December 2012 - 22:17
Very true, and this is another misconception. Frying or searing don't seal in juices, but they help with browning and getting a great texture. That's why I like to flash fry to add the final touch when cooking some meats. Frying is definitely one of the most misunderstood methods of cooking.
Then again, most people massively overcook their food regardless of the method resulting in dry meat. I almost can't stand eating a steak I didn't cook these days.
Posted 03 December 2012 - 22:34
Posted 03 December 2012 - 22:39
there was clearly too much oil in that one as it overflowed immediately
This video is even crazier...
And never had a deep fried turkey, but I would like to try one, hear they are amazing.