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Out of the Blue

[Apr 24, 2011, 2:07 pm ET] - Share - Viewing Comments

Happy Easter Sunday to all who are celebrating. MrsBlue and I picked up a small smoked ham with the idea that it suits the occasion, and found that even with a good deal of Googling, we're not quite sure how to prepare it. It seems uncooked, in spite of the smoking, so the main goal will to be sure it's not undercooked. For those of you planning an Easter dinner, here's hoping whoever's doing the cooking is more informed than we are.

Easter Links:	Thanks Ant and Mike Martinez and Acleacius.
Play:	Painted Eggs. Thanks Neatorama. This Bunny Kills 4 Fun. Kill The Wabbits - Winter Edition.
Links:	Famous Movie Scenes Recreated With Easter Eggs. Thanks Neatorama. The 8 Craziest Bunny Costume Arrests. 11 Things The CIA Is Keeping From Us Article.
Stories:	Comical bank-robbery attempt in Queens. Thanks Neatorama.
Science:	The 6 Weirdest Dangers of Space Travel. Examining Breed-Related Causes of Death for Dogs. Thanks j.c.f. Lasers to Replace Spark Plugs in Combustion Engines. Thanks [H]ard-OCP.
Images:	Portal turret Easter egg. Fake Science - Don’t Paint Your Easter Eggs. High-res Portal 2 poster. Thanks Reddit.
Media:	3 Things I Learned While My Plane Crashed. Cat vs Rabbit. Thanks Reddit. Portal 2 - Meet Bill. NSFW.
The Funnies:	FoxTrot.
Follow-up:	Heaven. Thanks Neatorama.

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Re: Out of the Blue

Apr 24, 2011, 22:34

shuttleswo

Although I didn't RTFA - i remember the Mythsmasher's episode; it wasn't about whether a sear makes it taste better - it inarguably does; it was strictly debunking the 'locks in moisture' bit you mention; it didn't make the meat any moister; the Maillard reaction is why you do it, but the meat won't be moister because of the sear (does taste better though).

Subject

Comment [quote="shuttleswo"Apr 24, 2011, 22:34]Although I didn't RTFA - i remember the Mythsmasher's episode; it wasn't about whether a sear makes it taste better - it inarguably does; it was strictly debunking the 'locks in moisture' bit you mention; it didn't make the meat any moister; the Maillard reaction is why you do it, but the meat won't be moister because of the sear (does taste better though). [/quote]

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