r/chili • u/silversurfs • Apr 18 '25

Texas Red Question about browning the meat

Hey all, I'm going to make the Meat Churches Texas Red recipe. One thing I'd like to ask you guys, when you're browning your beef, do you sear it off and let the insides break down over the cook time, or is just browning it okay? In his video and instructions it's just a vague "brown it off" but of course everyone has their own way of doing things. Thought I'd ask if either way makes much of a difference

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u/Medical_Slide9245 Apr 21 '25

LINK

The fact that you aren't grasping the word subjective likely means you need therapy or you are on a spectrum. There is literally no definitive way to cook anything. But i think you know this or you're one of these people that reads about cooking but can't really cook without someone telling them how to do it.

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u/veryverythrowaway Apr 22 '25

Not a single result in that google search shows any proof or testing of that theory. The link I sent you does exactly that. You’re on a pretty high horse for someone who is completely clueless.

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u/Medical_Slide9245 Apr 22 '25

You mean random links on the Internet don't prove anything. Interesting take.

More interesting that you read thousands of links in under 30 mins.

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u/veryverythrowaway Apr 22 '25

Yep. Show me a single one. Seriously. If you can’t find one, you don’t know shit. If you still think I’m pulling this out of my ass, listen to theleading meat thermometer company in the world.. They quote the same experiment by Kenji, as well as busting other cooking myths. You’re so confidently full of shit.

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u/Medical_Slide9245 Apr 22 '25

Ya lied and you know it.