Quote:
Originally Posted by ApK
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.
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Well I totally disagree. Food TV is filled with buffoons are more interested in presentation than cooking. It definitely does seal in juices. I trust my own eyes and experience over scripted TV. It is especially effective when you are going to slow smoke meat in a smoker pit. I've never seen any of those TV idiots even attempt to smoke meat because they don't have a clue. Bobby Flay thinks BBQ is pulled pork and grilled meats. He needs to come to my state and see how it is really done!
