BAPyessir6
Senior Cook
I enjoy braising any tough cut of meat, but I was wondering: does searing your meat before putting it in the oven do anything except add flavor/Millard reaction to the food? Or does searing it help aid in turning the collagin into gelatin? Last week I stuck a barely thawed beef chuck in the oven at 250 for like 8 hours and once it was done I realized I hadn't seared it. It was nice and fall apart tender but I wondered if searing it beforehand would have made it possibly....more tender?