<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by CRUZMISL:
Paragon, I know what searing is....
The kosher salt brings water soluble proteins to the surface and enhances carmelization. <span class="ev_code_RED">Proteins are not involved in caramelization only carbohydrates. And no, salt reduces the moisture content which make the searing different. It doesn't make it browner, the only thing that would make it browner would be sugars (carbs)</span>
I suggest using kosher salt because the flakes are larger and easier to control. Oversalting can be a problem with table salt.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The carmelization process creates a barrier that slows the evaporative process that would naturally occur when cooking meat slower at a lower temperature. </div></BLOCKQUOTE>
We're talking steaks here not a roast and steaks are cooked over high heat not low and slow. <span class="ev_code_RED">Your teachers referred to you as slow a lot, didn't they. Caramelization is the byproduct of searing and you obviously do not have searing if you cooked lower and slower. Therefor, the caramelization from the searing creates the barrier that reduces moisture removal from the meat, period. I am distinctly sorry that you could not tell that sentence was a comparison of the advantage to searing.</span>
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">And, all the chefs theorize that you let the meat rest BEFORE you cook, not after you cook it. You serve the meat as soon as you can after cooking so that the eater might open up the meat and stop the continued cooking process. </div></BLOCKQUOTE>
I really hope you don't dive into a steak right after removing it from the heat. <span class="ev_code_RED">That's exactly what I and many people do and want to do. I want to discontinue the cooking process, sorry you miss the entire concept.</span> You'll have a nice dry steak and a pool of juice on your plate. <span class="ev_code_RED">See, this comment infers than I am lying, because I in fact do not have a dry steak and the juices on my plate are a positive thing.</span> As for carry over heat you need to adjust that according to the size of your steak and compensate accordingly.<span class="ev_code_RED">This is just getting dumb and not worth arguing about. I can't even believe I am responding to this last idiotic post on the subject.</span>
Kobe steak in the US is not true Kobe steak but a version of Kobe steak using the same Wagyu cattle imported from Japan that is raised and bred in the US. True Kobe steak is illegal in the US.<span class="ev_code_RED">First it's cattle from the same Black Wagyu herds and is handled the same way (massaging and all of that stupid crap). Secondly, double check on the legality. You can order Kobe for about $140 (give or take) per pound with the ones grown in California costing about half that. I believe the ban was lifted months ago.</span>
I don't claim to be an expert and never called anyone an idiot. I was just giving my opinion. </div></BLOCKQUOTE><span class="ev_code_RED">No, you told others they were wrong about searing proces among other things. That's not providing an opinion. There are ways to display ones opinion without completely discrediting those that have posted before you, without throwing logic to the wind and without sounding like a pompous ass. I simply posted in the same agressive manner with which you did. Personally I don't understand the favor with Kobe. I don't believe in liking something because it is exclusive and your to. I'll take Black Angus any day.</span>