why does pan searing meat make it tough after a long time on the pan, but simmering makes meat more tender the longer its done?

Question

why does pan searing meat make it tough after a long time on the pan, but simmering makes meat more tender the longer its done?

In: Chemistry

Answer 1

The difference is water and temperature.
Searing dries the meat, because there’s no liquid, and the high heat make all the water evaporate.
That is good on certain meats for short times, for the gift to humanity that is the maillard reaction, the part that makes your crust golden brown. But if it dries also the inside, you’ll be left with a shoe sole.

Simmering uses liquids, and lower temperatures (below the boiling point of water) to heat (and so cook) the meat without drying it. With enough time and the right temperature, the hard parts of the meat soften (collagen gelatinize, etc etc etc)