Quote:
Originally Posted by Sly
Have you seen the episode of Good Eats where Alton Brown proves that it does nothing for the juiciness?
It does add flavor and texture, but no juiciness. Also bugs me when I hear chefs say it. Makes you wonder if they haven't done enough testing on their own to see actual results?
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I like how this sarcastic article handles this argument so I'll just link it here.
http://culinaryarts.about.com/od/coo...linjuices1.htm
..."In recent years, however, the pendulum has swung the other way, with large numbers of people now declaring the theory to be pure nonsense ? a myth, like fairies or leprechauns. It's been "debunked," they say, by "science."
Introducing the "Debunkers"
You can easily identify one of these "debunkers" by the distinct air of superiority they adopt in chat rooms, message boards and blogs ? anywhere the topic of searing and moisture loss is being discussed.
Ironically (though not, perhaps, surprisingly), they've bought into this supposed debunking with the same blind credulity they attribute to those on the other side of the argument: They've simply heard or read that searing doesn't seal in juices, found the argument to be compelling, and then just filed it away under "things I've decided to believe."
The only trouble is, they're wrong."
Seems fitting considering the tone of the naysayers here.