Myth: Searing Steaks Seals In The Juices
Sorry folks: searing meat to seal in the juices is a myth. Of course, searing meat has other benefits, most notably creating the delicious flavors of browned meat! Here are the facts about meat juices, searing, browning, and a better way to sear your meat called the reverse sear.
Myth: You Can Tell Doneness By Cutting Meat To Check The Color
Is meat color an accurate indicator of doneness? A lot of cooks cut into meat and judge doneness by the meat color. But the color of meat changes when it is exposed to oxygen. The only reliable way to judge doneness is with a good digital thermometer. Here’s everything you need to know about meat color and doneness.
Myth: Soaking Wood For Smoking
There is no need to soak wood before cooking with it. Water doesn’t penetrate wood. That’s why they make boats from it! Discover the science behind wood combustion, smoke, and the best way to use chips, chunks and logs for smoking and grilling with wood.
Mythbusting: Basting, Mopping, And Spritzing
There are times when basting helps and times when it hurts. Find out how applying liquid to the surface of meat with basting, mopping and spritzing may inhibit the formation of your crust or bark and lengthen cooking time while attracting smoke and improving flavor. It depends on what you’re cooking and for how long.
Mythbusting the Smoke Ring: No Smoke Necessary!
Smoked meats often have a pink layer below the surface called the smoke ring. But you don’t need smoke to create it! It is created by myoglobin, a protein in meat, reacting with combustion gases. Read on to learn how removing the fat cap from meat, keeping the meat moist, and cooking low and slow create the smoke ring.