2006-12-31 05:26:08 · 12 answers · asked by Wendy 1 in Food & Drink ➔ Cooking & Recipes
Helps to seal the juices in
2006-12-31 05:28:08 · answer #1 · answered by Anonymous · 1⤊ 0⤋
It browns the surfaces of the meat to give it a nice appearance.
Otherwise it looks grey and drab.
It also develops a carmelization on the meat, some retained on the pan -- a lot of flavor here.
Some still hold to the fact that it seals in the juices, others discount that. Actually the carmelization-like coating that develops on the surface of the meat would help retain some of the juices -- so I guess there's some truth there.
Anyway, searing makes it look better and taste better -- the stuff left from the searing adds to a great tasting gravy also.
2007-01-01 00:01:57 · answer #2 · answered by Anonymous · 1⤊ 0⤋
It seals in the juices. Then slow roasting gradually brings the temp up to where the connective tissues break down which makes the meat tender. Don't forget to let the roast rest off the heat several minutes before slicing it. It makes it easier. Check out America's Test Kitchen on roasts.
2006-12-31 13:31:50 · answer #3 · answered by Anonymous · 0⤊ 0⤋
It browns the outside of the roast which provides a nice crust, the searing also helps to seal the juices and spices.
This is my understanding.
2006-12-31 13:31:24 · answer #4 · answered by Bobyns 4 · 0⤊ 0⤋
It is explained in most cookbooks to sear the meat to seal in the juices. I don't believe this is completely corect, especially when you are braising the meat in liquid for a long slow cooking.
I sear the roast to ensure a nice brown color, but more importantly, the browned meat tastes better than just simply placing the meat into the oven.
2006-12-31 13:30:22 · answer #5 · answered by Roderick F 5 · 1⤊ 0⤋
It's never made sense to me so I just skip this step. I've never ruined a recipe by not searing the roast. I also don't brown my burger (turkey not hamburger) before putting it in the crock pot. Why mess up more than one pan?
2006-12-31 14:39:56 · answer #6 · answered by Anonymous · 0⤊ 0⤋
It seals in the juices and helps to keep it moist as it roasts.
2006-12-31 13:29:18 · answer #7 · answered by verti 2 · 0⤊ 0⤋
In a slow cooker I wouldn't bother.
You can tent it after if you like to seal in the juices.
Wrap it up in tin foil for ten minutes after it is cooked. This will seal in the juices.
2006-12-31 13:31:57 · answer #8 · answered by eeiryrapmetal 2 · 0⤊ 0⤋
It seals the juices in and keeps it from falling apart and turning into shredded beef. It keeps it whole.
2006-12-31 13:30:22 · answer #9 · answered by chefgrille 7 · 1⤊ 0⤋
Helps keep the juices in
2006-12-31 13:28:09 · answer #10 · answered by Anonymous · 0⤊ 0⤋