YSK: You should dry off beef before cooking. Doing so promotes the Maillard Reaction, which will make the meat taste and look better.
seriouseats.com
Why YSK: When you cook meat, any water on the surface must first evaporate before much browning can occur. You want to get as much of a Maillard reaction as possible in the limited cooking time you have before the meat reaches the correct internal temperature. Removing the moisture first means that the heat of the cooking surface isn't wasted on evaporation and can instead interact with the meat to form the complex sugars and proteins of the Maillard reaction.
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When we cook food a chemical reaction called the "Maillard reaction" occurs. It has both positive and negative effects. Some products of this reaction act as antioxidants, which are good for our health.. but there is one product called acrylamide that is likely to cause cancer in humans. acrylamide forms from a substance called asparagine found in certain starchy foods like fried snacks, breakfast cereals, baked goods, and roasted coffee beans. The amount of acrylamide produced depends on how long you cook the thing, temperature, and other factors, making it hard to determine exactly how much acrylamide we eat from these foods.
Was this written by GPT?
That .. is throwing me off, GPT doesn’t usually use ellipsis afaik.
Or does it...
No there is no "however" in the text. Chatgpt seems to always first repeat what you ask, then say something about how generally something is an certain way, then proceed with an "however," and then give you the answer.
I guess it's trying to sound like it's intelligent.