Before slow cooking a meat (for example, in a crockpot/slow-cooker) you will often find instructions to sear the meat on high heat in an oiled skillet for a few minutes before transferring it to the crockpot. The searing is brief – not long enough to cook the meat thoroughly. Despite myth/legend, the searing will not “seal in the juices”. What is the searing for?
Before slow cooking a meat (for example, in a crockpot/slow-cooker) you will often find instructions to sear the meat on high heat in an oiled skillet for a few minutes before transferring it to the crockpot. The searing is brief – not long enough to cook the meat thoroughly. Despite myth/legend, the searing will not “seal in the juices”. What is the searing for?
Chemistry: The Molecular Science
5th Edition
ISBN:9781285199047
Author:John W. Moore, Conrad L. Stanitski
Publisher:John W. Moore, Conrad L. Stanitski
Chapter7: Molecular Structures
Section: Chapter Questions
Problem ISP: Write the Lewis structures and give the electron-region geometry, molecular geometry, and bond...
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Before slow cooking a meat (for example, in a crockpot/slow-cooker) you will often find instructions to sear the meat on high heat in an oiled skillet for a few minutes before transferring it to the crockpot. The searing is brief – not long enough to cook the meat thoroughly. Despite myth/legend, the searing will not “seal in the juices”. What is the searing for?
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