Absolutly useless trivia — No l

    Most people assume that we sear steaks in order to “seal in thejuices”. This is completely false.         Technically speaking, a steak cooked at high temperatures contains less of its own juice, as that
alluring sizzling noise is actually the sound of the meat’s own liquid evaporating into thin air. (For maximum retention of natural juices, cook the steak slow and steady, and don’t salt until the end).
Nevertheless, our intuitions aren’t compelety crazy: even if a well-seared steak is literally drier, it still tastes juicier. The disquieting explanation of this culinary illusion is that a well-seared steak – its Maillard crust crisp and crackling, its interior plush and bloody – makes us drool in anticipation. As a result, when we eat the more appetizing – yet less juicy – steak, the meat seems to be juicier. However, what we are actually sensing is our own saliva, which the brain induced our salivary glands to release.

Our personal decision to drool warps our sensory experience of the steak!

Technorati Tags: Yrivia, Meat, cooking

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V8 Supercars make the World Stage!!

Looking through my V8 super car and Motorsport Google links and blogs.

So What??

Well I constantly hear and read the local media regarding V8’s as a “Domestic” series, and speaking of it as a minor cousin to “international” series. As a result Tony Cochran and his team are seen as pushy, money oriented and even a bit pig headed.

But we have one of the most successful series in the world, making money hand over fist, and traveling overseas for two races, (Three if you count going to Tasmania!!). This weekend they have traveled 12,000 Km to Bahrain in the middle east for the penultimate round. These are not F1 cars that can be disassembled and packed into shoe boxes. They are BIG, and they are heavy, they use lots of tyres and fuel, and panels…

So I come to my point.