YSK: You should dry off beef before cooking. Doing so promotes the Maillard Reaction, which will make the meat taste and look better. - eviltoast
An Introduction to the Maillard Reaction
www.seriouseats.com
If you plan on cooking tonight, chances are you'll be using the Maillard reaction to transform your raw ingredients into a better sensory experience.

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.

  • TendieMaster69@midwest.socialEnglish
    52·
    1 year ago

    Thank you, I love steak, but I stopped eating it 3 years ago when I learned about all the statistics. I still eat other types of meat which are less impactful on the environment.