thoughtforfood

In all fairness I have not read MC and have been mooching off the rest of you. Thanks by the way! The article was also out before MC was published. He didn't do any worse than the rest of us reading from somewhere that "sealing the juices is a myth". I mean have any of us actually tested this, or do most of us take the advice of the pros as probably factual? He pointed out a flaw in the logic of the original experiment which is what most people who get angry at tv chefs for mispeaking were going off of. Cooks illustrated and Alton brown skipped over the Fat water loss argument completely and did go completely on the final weight. His observation that people just chose to believe strongly in this based on experiments that were far too dumbed down to be scientifically accurate was correct at the time. MC may have changed that. I guess I should anti up and buy the damn books already.

I think that is EXACTLY why we should throw such techniques away -- if our facts are wrong, discard them. Kind of like the "searing meat seals in the juices" statement I hear on Food Network every week. I know it's wrong, you know it's wrong, the celebrity chef in question probably (maybe?) knows it's wrong. Yet we're stuck with "searing seals in juices" because decades of chefs believed it to be true -- without bothering to pull out a scale and verify it. A worthwhile read to challenge debunkers on the subject of sealing juices. http://culinaryarts....alinjuices1.htm

This video on you tube helped me make some very good paste on my own. The best way possible to stretch your vanilla bean dollars.