Other than salt which penetrates meat well, does marinading with spices before searing really help compared to adding the spices after?
Why isn't it better to instead dry the meat out before searing (air dry/paper towel), sear the unseasoned protein to get a nice maillard reaction without any spices/fluids to block the contact between the protein and the pan, and add the seasoning afterwards? I would think that marinated spices will burn if added too early in the searing process, which doesn't do any good.
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