Pan seared tuna
Although pan seared tuna said to “lock in the moisture” or “seal in the juices”, in fact, searing results in a greater loss of moisture than cooking to the same internal temperature without searing. The browning creates desirable flavors through the Maillard reaction.
The appearance of the food is usually improved with a well-browned crust. The contrast in taste and texture between the crust and the interior makes the food more interesting. Searing does not cause caramelization, which affects only sugars, or simple carbohydrates: the Maillard reaction involves reactions between amino acids and some sugars. Typically in grilling, the food will be seared over very high heat and then moved to a lower-temperature area of the grill to finish cooking. In braising, the seared surface flavors and colors the cooking liquid. In reverse searing, the order of cooking is inverted.
The belief that searing meat “seals in the juices” is widespread and still often repeated. This theory was first put forth by Liebig around 1850. The notion was embraced by contemporary cooks and authors, including Escoffier. Experiments to test the theory were carried out as early as the 1930s and found that the seared roasts lost the same amount of moisture or more. Generally more liquid is lost, since searing exposes the meat to higher temperatures that destroy more cells, in turn releasing more liquid.
Moisture in liquid and vapor form continues to escape from a seared piece of meat. For this reason, searing is sometimes done at the end of the cooking process to gain the flavor benefits of the Maillard reaction, as well as the benefits of cooking for a greater duration with more moistness. Cook the perfect medium rare steak with Reverse Sear”. Slow, And When To Do Both”. Allium sativum, known as garlic, from William Woodville, Medical Botany, 1793.
Allium sativum is a perennial flowering plant growing from a bulb. The leaf blade is flat, linear, solid, and approximately 1. The plant may produce pink to purple flowers from July to September in the Northern Hemisphere. Identification of the wild progenitor of common garlic is difficult due to the sterility of its many cultivars, which limits the ability to cross test with wild relatives. Allium sativum grows in the wild in areas where it has become naturalized. There are two subspecies of A.
Döll, called Ophioscorodon, or hard-necked garlic, includes porcelain garlics, rocambole garlic, and purple stripe garlics. It is sometimes considered to be a separate species, Allium ophioscorodon G. There are at least 120 cultivars originating from Central Asia, making it the main center of garlic biodiversity. Garlic is easy to grow and can be grown year-round in mild climates. While sexual propagation of garlic is possible, nearly all of the garlic in cultivation is propagated asexually, by planting individual cloves in the ground. Garlic plants can be grown closely together, leaving enough space for the bulbs to mature, and are easily grown in containers of sufficient depth. When selecting garlic for planting, it is important to pick large bulbs from which to separate cloves.
There are different varieties of garlic, most notably split into the subspecies of hardneck garlic and softneck garlic. The latitude where the garlic is grown affects the choice of type, as garlic can be day-length sensitive. Garlic scapes are removed to focus all the garlic’s energy into bulb growth. The scapes can be eaten raw or cooked. Garlic plants are usually hardy and not affected by many pests or diseases. Garlic plants are said to repel rabbits and moles.
