-
-
Epicurious says a lotta things.
On the other hand, BBBR has sugar. -
Its not that uncommon. Sugar is in a lot of steak seasonings.Comment
-
Kenji author of The Food Lab talks about using a mixture of sugar and salt to dry brine pork chops but he argues it is more to have an effect on the maillard reaction. He does mention though he doesn't recommend it on beef...
here is the article if you want to check it out:
That being said I would be interested in seeing the actual science and tests behind this claim.Comment
-
-
Breadhead - Willy - thought you would find this interesting. http://cen.acs.org/articles/90/i40/M...Turns-100.html Read down at the comment section and comments by James R Etchison, Ph.D. It's more about semantics rather than anything else. However, I found it interesting given the Epicurious question you asked about adding sugar to steaks.Last edited by tbob4; March 7, 2017, 07:28 PM.Comment
-
I was surprised to read about "sugar steaks" recently. Had to be madness. I too am not interested in sweet beef.
And then hen I tried it and will say confidently to all my fellow Pit brothers and sisters, try it. I did and love it and use it regularly now. The beef does not taste sweet. But as expected, Does an amazing job maillard-ing the meat. Salt only in the brine. Then a bit more salt, sugar, and often ground coffee in my beef ribs.
Does not taste aweet, does not taste like coffee, does taste awesome, always have those ingredients on hand....
So, consider trying "sugar" on beef, you may just like it.Comment
-
Interesting part of the article was that James Etchinson (in comments) claims that the reaction of meat to heat, without the presence of sugar, is a reaction - just not a Maillard reaction because there is no sugar present in red meat after it has been butchered.Last edited by tbob4; March 7, 2017, 10:59 PM. -
Just add a little sugar to the rub you use on your steaks.🤙 Just a little... because the beef love (oil) is going to be like a frying process too. If there is too much sugar the crust will turn black.🙈 The vast majority of the time I dry brine and then add just pepper after the searing process.
-
-
I can see a lil' dab, in a rub or summat; it does caramelize beautifully. Only reason I can see t' add any, though.Comment
-
That's a very interesting article to me... I was diagnosed with cataracts last week.😡 Maybe it was created by me baking all that bread and searing all of those steaks.🙀Originally posted by tbob4 View Post
I'm very familiar with the browning of bread by the Maillard reaction. Very, very few bread recipes call for any sugar in the ingredients because there is natural sugar attached to the wheat and remains in the flour during the milling process. That natural sugar is greatly reduced in "00" flour to allow pizzaria's to bake pizza at 800/1000 degrees in a brick oven. Less sugar, less browning. If they left all of the natural sugar in the 00 flour and it was baked at those high temperatures it would become black in less than 90 seconds.
Bread that is over fermented will not brown because the yeast has consumed almost all of the sugar in the dough. Beginning bakers will all get what we call a blond loaf at some point in their learning curve and have no clue why they couldn't get that loaf to brown even after turning the baking temperature up to 600°. No sugar, no browning. That happened to me early in my bread baking learning curve and it took me a couple weeks of research to figure out exactly why that blond loaf wouldn't brown.😡
Now that I know what is causing me to lose my eyesight... am I going to quit searing steaks and browning my bread? Not a chance in hell, as long as I can still see.😆 I'll have cataract surgery in a couple of weeks.🙄Comment
-
Breadhead
Talk t your eye doctor about retina detachment. Cataract patients are at risk from it.
I had cataract surgery in my twenties due to a penetrating eye injury and 15 years later I had a detachment . It could happen earlier. Learn the symptoms and be ready. It needs to be treated promptly.
-
Comment