<p>Sometimes, I want gravy and juices I can use to fry up vegetables later or do all sorts of asian cuisine in.</p>
<p>But sometimes I want it to stay in the meat and not leak out by a ridiculous amount. Does cooking “low and slow” keep juices in? Hot and fast? Should I change temperatures several times through the cooking process to trap the juices? </p>
<p>(and yes I know searing doesn’t do anything with regards to sealing)</p>
<p>You have to let the meat “rest” after you pull it out of the pan or oven for 5-10 minutes so that the juices can resorb. Not that they all will, but more will.</p>
<p>You sear the hunk of meat on high heat both sides, then place in an oven, in a metal (no teflon, glass) shallow pan until the meat is the desired wellness.
Make a loose fist, press the skin between the thumb and pointing finger-that is medium done.
Take the pan out and let the meat rest 5 min before you slice.
Enjoy.</p>
<p>^^^^Preheat the oven at 375 degrees^^^^^</p>
<p>Dont put any salt on the meat, as it draws out the juices.</p>
<p>Also, meat should be at room temp and patted dry before you sear it. (I do salt and pepper before I sear.)</p>
<p>Are you sure about the salting thing, UCLA Band mom??</p>
<p>I also salt and pepper my meat, especially steaks. It seems like every chef on tv salts and peppers ahead of time too. </p>
<p>I think it locks in the flavor and juices, rather than take the flavor and juices out. :)</p>
<p>Of course the meat has to “rest” on a cutting board or wherever for a good 5-10 min before cutting. I also don’t use a fork, I use a tong, so the juices stay in the meat that way too.</p>
<p>Poetgrl is correct, you must let the meat rest for 10 minutes (cover loosely with foil). Most of the juices will resorb. Salting or not salting, searing, etc. won’t affect whether the juices leak. </p>
<p>From Cook’s Illustrated:</p>
<p>As the proteins in the meat heat up during cooking they coagulate, which basically means they uncoil and then reconnect in a different configuration. When the proteins coagulate, they squeeze out part of the liquid that was trapped in their coiled structures and in the spaces between the individual molecules. The heat from the cooking source drives these freed liquids toward the center of the meat.</p>
<p>This process of coagulation explains why experienced chefs can determine the “doneness” of a piece of meat is by pushing on it and judging the amount of resistance: the firmer the meat, the more done it is. But the coagulation process is apparently at least partly reversible, so as you allow the meat to rest and return to a lower temperature after cooking, some of the liquid is reabsorbed by the protein molecules as their capacity to hold moisture increases. As a result, if given a chance to rest, the meat will lose less juice when you cut into it, which in turn makes for much juicier and more tender meat.</p>