PhilipTheBucket@ponder.cat to You Should Know@lemmy.world · 2 months agoYSK Wikipedia's list of common misconceptionsen.wikipedia.orgexternal-linkmessage-square28fedilinkarrow-up1225arrow-down10cross-posted to: wikipedia@lemmy.world
arrow-up1225arrow-down1external-linkYSK Wikipedia's list of common misconceptionsen.wikipedia.orgPhilipTheBucket@ponder.cat to You Should Know@lemmy.world · 2 months agomessage-square28fedilinkcross-posted to: wikipedia@lemmy.world
minus-squaredoctorskull@lemmy.worldlinkfedilinkarrow-up18arrow-down1·2 months ago Searing does not seal in moisture in meat; it causes it to lose some moisture. Meat is seared to brown it and to affect its color, flavor, and texture This one fucked me up.
minus-squareNougat@fedia.iolinkfedilinkarrow-up19·2 months agoThe Maillard reaction also produces some flavors that are nigh impossible to get any other way.
minus-squareasdfasdfasdf@lemmy.worldlinkfedilinkarrow-up3·edit-22 months agoHmm, I never heard this misconception before, so for me it was pretty unsurprising. Cooking meat at extremely hot temperatures causes it to lose moisture.
This one fucked me up.
The Maillard reaction also produces some flavors that are nigh impossible to get any other way.
Hmm, I never heard this misconception before, so for me it was pretty unsurprising. Cooking meat at extremely hot temperatures causes it to lose moisture.