I’ve heard searing ingredients before pressure cooking them will help enhance flavour but I’m wondering if I should because searing will result in water loss in ingredients and I’m wondering if that will effect the tenderness of the ingredients after pressure cooking

Will the ingredients regain water whike being pressure cooked or will they be stuck with reduced water and reduce the tenderness?

I am aware fat also plays a part in tenderness

  • 667@lemmy.radioEnglish
    3·
    27 天前

    There’s little to lose in trying a batch but I would pressure cook first and then sear. As other have mentioned searing first would get rid of the crispy/carmelized bits.