Science of Cooking

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We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.

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Should I sear foods before pressure cooking? (lemmy.world)

submitted 3 weeks ago by x4740N@lemmy.world to c/cooking@mander.xyz

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I've heard searing ingredients before pressure cooking them will help enhance flavour but I'm wondering if I should because searing will result in water loss in ingredients and I'm wondering if that will effect the tenderness of the ingredients after pressure cooking

Will the ingredients regain water whike being pressure cooked or will they be stuck with reduced water and reduce the tenderness?

I am aware fat also plays a part in tenderness

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[–] bitofarambler@crazypeople.online 1 points 3 weeks ago

I wouldn't, pressure cookers are magical as they are and everything will taste great, extremely flavorful without the searing, which I believe is an old wive's tale anyway.

caramelized char is tasty, but a sear doesn't seal in any flavor and if you pressure cook it after you sear it, all the dry char is going to hydrate again anyway.