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 5 months 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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[–] RBWells@lemmy.world 1 points 3 months ago

For chili with meat, stews, etc yes if I need it fast, sear the meat then pressure cook it while I cook onions and peppers in the pan the meat was in, deglaze and pour that stuff into the pressure cooker (after it can be opened) along with cut up potatoes or canned beans or whatever, then just bring it up to high pressure for a between one and 5 minutes then turn it off and let it release slowly. Sort of complicated, but fastest way to a stew. It works great.