Why YSK: When you cook meat, any water on the surface must first evaporate before much browning can occur. You want to get as much of a Maillard reaction as possible in the limited cooking time you have before the meat reaches the correct internal temperature. Removing the moisture first means that the heat of the cooking surface isn’t wasted on evaporation and can instead interact with the meat to form the complex sugars and proteins of the Maillard reaction.

  • Froyn
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    fedilink
    31 year ago

    The wife is not a fan of my forking methods of tenderization.

    • @[email protected]
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      fedilink
      English
      61 year ago

      Unbrowned steaks are surely regretted,

      But Froyn just likes their meat wetted

      So, both in kitchen and bed,

      The same can be said:

      Their wife just hates their forking method