Quote:
Originally Posted by jswinden
But it also seals the meat
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That's a myth. It's been tested and demonstrated to be false several times, on cooking shows and on food science sites.
Searing causes a greater loss of juices, but it's more than compensated for by added flavor.
I hypothesize that cooks who can create a nice sear may tend to be better cooks who don:t overcook and dry out the meat, so people probably came to associate the sear with juiciness.