The Saliva Experiment That Proves Searing Actually Does Make Steak 30% Juicier
Chris Young (co-author of Modernist Cuisine) revisits the classic 'searing seals in juices' myth with a never-before-tried experiment measuring salivary response while chewing. He discovers that while searing doesn't literally seal in moisture, the Maillard crust triggers enough salivation to make steak 30% juicier in the mouth. A fascinating blend of food science and sensory research.
8:12
by Chris Young
#juiciness #myth busting #steak #reverse sear #Maillard reaction #sensory science #sous vide #beef #food science #searing #cooking technique
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