Searing Meat Is A Delicious Lie

From the creator

Your favorite TV chef might have told you to make sure you sear your meat because that nice brown crust helps seal in the moisture, but is that actually how it works? Michael explains the science of your cook out. Skillshare is offering SciShow viewers two months of unlimited access to Skillshare for free! Try it here: https://skl.sh/scishow-15 Hosted by: Michael Aranda SciShow has a spinoff podcast! It's called SciShow Tangents. Check it out at http://www.scishowtangents.org ---------- Support SciShow by becoming a patron on Patreon: https://www.patreon.com/scishow ---------- Huge thanks go to the following Patreon supporters for helping us keep SciShow free for everyone forever: Adam Brainard, Greg, Alex Hackman, Sam Lutfi, D.A. Noe, الخليفي سلطان, Piya Shedden, KatieMarie Magnone, Scott Satovsky Jr, Charles Southerland, Patrick D. Ashmore, charles george, Kevin Bealer, Chris Peters ---------- Looking for SciShow elsewhere on the internet? Facebook: http://www.facebook.com/scishow Twitter: http://www.twitter.com/scishow Tumblr: http://scishow.tumblr.com Instagram: http://instagram.com/thescishow ---------- Sources: https://archive.org/details/researchesonchem00liebrich https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.2740251109 https://www.foodnetwork.com/videos/to-sear-or-not-to-sear-98517 https://www.cooksillustrated.com/how_tos/5699-searing-steak http://wtf.tw/ref/mcgee.pdf https://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.

Published 2019-05-07 · Watch on YouTube ↗
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