The post Does Searing Meat Really Seal in the Juices? appeared first on Grill Hunters.
]]>You’ve probably heard that you should sear your steaks to seal in the juices, right?
The fact is, searing your steaks creates no “seal” or waterproof barrier to prevent the juices from escaping from the inside.
This is actually a grilling myth that just won’t die, and the common misconception can be traced back to the German chemist, Justus von Liebig. Back in 1847, his theory was that when you sear your meat, the brown “crust” that forms create a barrier that keeps juices in. His idea spread uncontrollably right after the publication of that concept in his book “Researches on the Chemistry of Food.” But, let’s be honest, this famous crust is of course not waterproof. Juices continue to get squeezed out during cooking. The sizzling that you hear throughout cooking is proof, as this is the meat’s juices seeping out and vaporizing.
Yet most of the cooking experts agree that searing does not seal in juices. In fact, grilling meat in a pan over high heat actually leads to moisture loss. Alton Brown did an experiment to prove it. In his Food Network video, he weighed 2 steaks, one of them was seared before roasting and the other one was just finished roasting in the oven. The roasted steak lost 13 % of its weight while cooking, while the seared and roasted steak lost about 19 %. The thing is that meat is about 70% of water and much of that juice is locked in hundreds of thin muscle fibers. Heating meat always squeezes out juices and nothing can stop that process.
As food scientist Harold McGee says in his landmark book On Food and Cooking: The Science and Lore of the Kitchen
“The crust that forms around the surface of the meat is not waterproof, as any cook has experienced: the continuing sizzle of meat in the pan or oven or on the grill is the sound of moisture continually escaping and vaporizing.”
By the way, no one says that you shouldn’t sear meat. Searing serves the very important purpose of building flavor and texture. A very hot skillet creates a golden, caramelized crust through a process called the Maillard reaction. Cooking above 250 degrees imparts that savory flavor and aroma that will leave you salivating. So, I ask you, what is the real secret to a juicy, full-flavoured steak?
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]]>The post A meat vending machine exists, for all your midnight steak needs appeared first on Grill Hunters.
]]>If you think vending machines are only stocked with candy, chips, and drinks, think again. These days, there are very unique vending machines sell well, just about everything.
From lettuce, to underwear, to Ford Mustangs, the list of items you can find in vending machines around the world may surprise you.
Longtime butcher and quality meat curator Joshua Applestone, founder of Applestone Meat Co., sees the future in vending machines filled with raw meat. Josh Applestone is well aware that we all are very busy, and all want everything NOW.
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Considering that fact, Joshua decided to installed 4 machines at his four-year-old location in Stone Ridge, in Ulster County, N.Y.. They offer serve-yourself vending machines stocked with vacuum-sealed packages of almost everything you are able to find in a standard butchery. It goes from Porterhouse steaks, ribs, lamb to ground meat and sausages.
All our vending machines are stocked and restocked several times a day, Applestone says. “There has never been a day when they are not stocked multiple times a day. I’m amazed at all of the shopping that’s done overnight.”
After all, it’s a Millennial World Now. Anything is possible.
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]]>The post Snackin’ Bacon: Dunkin’s latest release is quite simply a bag of bacon appeared first on Grill Hunters.
]]>(CNN) — While other fast food chains are rushing to launch meatless and plant-based options, Dunkin’ went in the opposite direction and released the ultimate snack for meat lovers.
Starting Wednesday, Snackin’ Bacon was available at Dunkin’ restaurants nationwide.
What’s that, you wonder? It’s just like it sounds: Eight half-strips of bacon wrapped up in a sleeve.
Dunkin’ wants you to know that it’s not just any ordinary bacon. It’s high-end bacon that’s been smoked with natural cherrywood. It’s then treated to a sweet and savory blend of brown sugar and black pepper seasoning.
If that sounds familiar, it’s because it’s basically the same bacon used in Dunkin’s Sweet Black Pepper Bacon Breakfast Sandwich, the company said.
“With its classic flavors featured in everything from toothpaste to vodka, bacon is a phenomenon. But, at Dunkin’, we believe the best way to enjoy bacon is simple: eat it.”
It’s not all meat at Dunkin’
Dunkin’ launched its Beyond Meat breakfast sandwich nationally last November after a highly successful test of the product over the summer.
The sandwich was framed as a way for the chain to capitalize on growing consumer interest in plant-based proteins — and take up more space in the increasingly competitive breakfast segment.
Dunkin’ first introduced a breakfast sandwich featuring Beyond Meat’s meatless sausage in New York City last July. That test “exceeded our expectations,” Dunkin’ CEO Dave Hoffmann said in a statement months later. The Beyond Sausage Sandwich quickly became the second best-selling item in Dunkin’s Manhattan stores, following the company’s bacon, egg and cheese bagel.
The enthusiastic customer reaction inspired Dunkin’ to speed up the national launch, which was previously scheduled for January. Over 9,000 Dunkin’ locations started serving the sandwich starting November 6.
Hey, at least it’s Keto-friendly.
Original story on CNN
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]]>The post Pork fat is officially one of the World’s most nutritious foods. appeared first on Grill Hunters.
]]>Maybe you shouldn’t feel so guilty consuming pork fat after all. According to a recent BBC report, scientists analyzed over 1,000 raw foods to rank how nutritious they are, and they discovered that pork fat is up there with the likes of chia seeds, almonds, and beet greens.
Each food item analyzed was given a nutritional score. The higher the score, the more likely that the food item would meet our daily nutritional needs when eaten in combination with other foods. The result of the study is a list of the 100 most nutritious foods, where pork fat ranks 8th.
Pork fat was given the nutritional score of 73. It bested other healthy food items like squash, salmon, and walnuts.
The study cited by BBC, titled “Uncovering the Nutritional Landscape of Food”, revealed the following top 10 most nutritious foods with their corresponding nutritional scores:
- Almonds – 97
Rich in mono-unsaturated fatty acids. Promote cardiovascular health and may help with diabetes. - Cherimoya – 96
Fruit is fleshy and sweet with a white pulp. Rich in sugar and vitamins A, C, B1, B2 and potassium. - Ocean perch (a deep-water fish) – 89
A deep-water Atlantic fish sometimes called rockfish. High in protein, low in saturated fats. - Flatfish – 88
Generally free from mercury and a good source of the essential nutrient vitamin B1. - Chia seeds – 85
Tiny black seeds that contain high amounts of dietary fibre, protein, a-linolenic acid, phenolic acid and vitamins. - Pumpkin seeds – 84
Including the seeds of other squashes. One of the richest plant-based sources of iron and manganese. - Swiss chard – 78
A very rare dietary source of betalains, phytochemicals thought to have antioxidant and other health properties. - Pork fat – 73
A good source of B vitamins and minerals. Pork fat is more unsaturated and healthier than lamb or beef fat. - Beet greens – 70
The leaves of beetroot vegetables. High in calcium, iron, vitamin K and B group vitamins (especially riboflavin). - Snapper – 69
A family of mainly marine fish, with red snapper the best known. Nutritious but can carry dangerous toxins.
It is also healthier and more unsaturated than other meats like beef and lamb. Of course consuming pork fat needs to be done in moderation.
According to a Singapore-based nutritionist interviewed by the Chinese Daily, as quoted by Asia One:
“As long as it’s pure and unprocessed, it can be beneficial for the body. For example, meat is a better source of Vitamin B than fat, and essential omega-3 fatty acids are obtained from other foods.”
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]]>The post Baby Back Rib bouquets are now a thing on valentine’s day appeared first on Grill Hunters.
]]>Tomorrow is Valentine’s Day, right? This is where all procrastinators start moving around looking for something to get for their loved. Might I suggest a bouquet? Of course, not a roses bouquet, but rather a baby back rib bouquet!
The limited-edition rib bouquet will only be available on February 14 but can be found in every Boston Market location across the states.
Courtesy of Boston Market
“When we first toyed with the idea of adding Baby Back Ribs to our menu, we knew we wanted to focus on flavor and quality,” said Chef Tony Fialho, director of culinary innovation at Boston Market, per Markets Insider.
“That’s why we’re slow-cooking our ribs to fall-off-the-bone perfection before smothering them in Sweet Baby Ray’s famous hickory barbecue sauce. We just launched Baby Back Ribs a few weeks ago and our guests are loving them! On their own, our Baby Back Ribs are sure to delight barbeque enthusiasts everywhere, but when packaged in a delectable bouquet, they’re the picture-perfect Valentine’s Day gift to help anyone delight – and feed – that special someone.” says Fialho.
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Well, if you were looking for a way to surprise your sweetheart this Valentine’s Day, consider Boston Market’s BAE-by Back Ribs Bouquet—just make sure your date isn’t a vegetarian first.
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]]>The post The definition of restaurant is changing. What constitute a restaurant? appeared first on Grill Hunters.
]]>These days, most of the restaurants consist solely of a brand which include a basic website focusing on their menu, their delivery service is, of course, always in front, with no dining space at all.
Some other which has sit-down spots have incorporated mobile ordering, payment, and delivery into their business models to meet the demands of younger consumers who expect that everything can be done through their smartphone.
Photo source: Toronto Star via Getty Images
According to a report from the National Restaurant Association, “Harnessing Technology to Drive Off-Premise Sales,”:
39% of restaurant customers have used the drive-thru channel more this year than last year, 34% have used delivery more than a year ago, and 29% have ordered takeout more often than last year.
Source: 2019 National Restaurant Association and Technomic, Inc.
No doubt the industry is moving and changing really fast. But as consumers go, so goes the restaurant industry and right now, consumers are moving faster than ever.
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