Or they all got poisoned. :eek:
Searing isn’t about sealing in juices as is the popular misconception. It’s about browning and developing flavors that only happen with the Maillard reaction. You can brown or not brown according to preference.
Oh, and I thought it had to do with protecting the meat from bacteria while it sits at low temp for so many hours. But now that I think about it… Cooked meat spoils too. Duh!
Learned a new term too… Mailard reaction.
So we’re all out of the hospital now …
Actually, didn’t see the thread kept going until just now. Ended up leaving it in the fridge for a couple days, to be seared in the morning followed by a 10-hour low-cook. Tried a tiny bit of an experiment. Instead of wine or broth, I used a bit of fresh summer borscht that Mrs. Devil had just made. Fantastic!