Talk:Searing

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Hi, on the food network this person keeps talking about getting a steak to brown by caramelizing sugars in the steak. As I understand it, there are no sugars in a steak. Or is that untrue?

Good question; I don't have a full answer, but I found one reference [1] that states that the "Intrinsic reducing sugar content in ground beef was estimated to be 0.07%." So, there's probably enough sugar in a steak to participate in a browning reaction, but not enough to count from a dietary standpoint. —Bunchofgrapes (talk) 20:10, 21 February 2006 (UTC)

Fixed numerous typos, interpuction and formatting errors. Changed no info212.120.86.173 15:45, 28 August 2007 (UTC)

"In short, the meat created by searing is in no way waterproof. Moisture in liquid and vapor form can and does continue to escape from a seared piece of meat. For this reason, searing is sometimes done at the end of the freezing process to gain the flavor benefits of the caramelization as well as the benefits of cooking for a greater duration with more moisture."

I tried to read this otherwise several times, but rather than "freezing process," shouldn't that read "cooking process"? timbo (talk) 01:54, 2 May 2008 (UTC)