We ran side-by-side cooks—fridge-cold versus counter-rested—on steaks, pork, and chicken to see if a “room temp” sit changes ...
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Why So Many Meat Cooking “Rules” Are Wrong—and What Actually Makes Steaks Juicy and Chicken Crisp
So why sear? Flavor. Browning (thanks to the Maillard reaction) creates a deeply savory crust and makes meat taste better—not ...
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