were right that searing makes delicious
meat.
Breadings and Batters Nearly all meats that
are shallow- or deep-fried are coated with a
layer of dry breading or flour-based batter
before they’re cooked. These coatings do not
“seal in” moisture. Instead, they provide a
thin but critical layer of insulation that buffers
the meat surface from direct contact with the
oil. The coating, not the meat, quickly dries
out into a pleasingly crisp surface, and forms
a poorly conducting matrix of dry starch with
pockets of steam or immobilized oil. Because
rare meat that still exudes juice would quickly
make the crisp crust soggy, oil-fried meats are
generally cooked until bubbling in the oil
ceases, a sign that their juices have ceased to
flow.
Hot Water: Braising, Stewing,
Poaching, Simmering