At a recent dinner party, we were asked whether it was really necessary to sear meat before cooking it, especially if it was just getting slow-cooked in a braise or a stew. My friend logically pointed out that if it wasn't an important step, then why go to the extra trouble or dirty more dishes?
Read one reply below and let us know yours!
First of all, contrary to widely held belief, searing meat doesn't actually seal moisture inside the cut of meat or result in juicier meat. It does, however, give meat dishes an incredible depth of flavor. Additionally, it gives meat an appetizing color and kills off any bacteria that might be hanging out on the surface of the meat.
Searing over high heat caramelizes the surface of the meat, which enhances the savory 'meat' flavor and fills the finished dish with complex layers of nutty caramel and coffee-like bitterness. In technical terms, this is called a Maillard reaction and is a flavor profile we omnivores happen to find quite delicious.
Without searing, meat dishes taste flat and bland. As an experiment, it would be fun to try making side-by-side batches of a dish like our Slow-Cooked Brisket and Onions--one with seared meat and one without--to see how they compared. (If you try it, let us know!)
We have to admit that searing actually has no affect (positive or negative) on the cooking process itself and that the surface bacteria will die during cooking anyway. The meat will cook just fine without searing.
So is it necessary to sear me? Well...technically, no. But we think that the depth and complexity of flavor we gain in this step is well-worth any extra effort. What about you?
(Image: Faith Durand)
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