The Seared Steak Myth We All Need to Unlearn

THE belief that burning sealed In A steaks juice could date back has ancient Greek times, as a few to have sharp out that of Aristotle writings on her belief that juice did not escape meat After he contracted. However, THE idea likely won popularity In THE 1800s, When A German scientist appointed Only U.S von Liébig formalized he. He published A book In 1847 called "Research on THE Chemistry of Food," explaining her theory that expose the meat has high temperatures would be form A protective layer Or crust, to prevent THE juice Since oozing out. So, her idea has significantly influence Today burning myth, And her theory was further propagated by prominent cooks, including that of France renowned August Escoffier.

Advertising

It is important has note that von Liebig original theory was not strictly about to input; he concentrate on boiling water, And laid that high temperatures would be create A crust has lockdown In juice. Although This theory was later reinterpreted has apply has burning, von Liebig ideas to have has been demystified, regardless of if they are applied has boiling Or burning.