is it ever a good idea to pierce meat with rosemary? on one

>>7896220

meat is not a balloon. it is more like a sponge. puncture a sponge and it does not dry out instantly.

It should be fine. Meat dries out when cooked too long, not because it's been pierced.

>>7896220
Do kebabs or bacon wrapped items dry out from being pierced man?

>>7896223
>>7896227
thanks brahs. my friend told me that searing helps lock in moisture, so i figured maybe that would undo any effect like that. but is he wrong in what he said about searing?

>>7896233

yes, he is wrong about that too. that's a very old and very popular myth.

>>7896233
Yeah that's an old myth. Searing meat is mostly about something called the maillard reaction

>http://www.thekitchn.com/does-searing-meat-really-seal-in-the-juices-food-science-218211

Read up on some Harold McGee or Modernist Cuisine and be enlightened, friendo

>>7896233

That's also a common misconception. You don't sear meat to "lock in" juices. Searing is used to develop the flavor via the maillard reaction when proteins recombine with sugars. Try cooking your meat at higher temperatures for less time; is this really what helps retain the moisture. Cooking your meat on lower temps for longer means more evaporation of all those delicious juices.

>>7896250

>Try cooking your meat at higher temperatures for less time; is this really what helps retain the moisture. Cooking your meat on lower temps for longer means more evaporation of all those delicious juices.

no.

>>7896255

Great argument, 5 star!

>>7896255
Yeah, that depends completely on the cut of meat, how its cooked (dry heat or wet cooking like braising), brining, etc.

>>7896262

evaporation is an extremely insignificant contributor to moisture loss in cooking meat. moisture loss is a function of temperature and time. hold at a low enough temperature and it doesn't reasonably matter how long you hold it, it will lose less moisture than meat taken to a higher enough temperature. higher heat methods will actually evaporate moisture from the surface a great deal faster.

>>7896277

Too low and you don't achieve the maillard reaction. Of course cooking temperature is going to be subjective of meat, cut, thickness, and method. Out of all the fuckups I've seen when people try and cook up a cut of steak, it has always been that the temperature was too low. They were boiling or turning it into jerky instead of developing it. Don't be afraid of those higher temperatures, make them your friend.

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>>7896233
Major misconception. It can create the illusion of meat being juicier, but all it does is caramelize the outside sugars of the meat via Maillard reaction which stimulated saliva flow and creating the sensation of juiciness. This is why a Starburst seems juicy, even without any real water content.

However, it also creates a texture contrast which makes the interior seem juicier by comparison, even though the overall water content of the meat is lower.

Searing does nothing to lock in juices and just helps it SEEM juicier by comparison. Example: Cut a steak into thirds. Cook two of the pieces sous-vide, sear off one of the sous-vide pieces to get a crust, and cook the third piece traditionally.

The unseared sous-vide meat will seem comparatively dry despite the most moisture content, the seared sous-vide piece will be juiciest and most tender, and the grilled one will be drier but still seem plenty juicy if cooked well. Easily tested if you have ziploc bags, a temp probe and a beer cooler.