Originally Posted by -Cp
How come so many people say you need to "Sear the meat to lock in the juices" when that is simply not true??
I've heard even "pros" make this claim...
They either didn't read Harold McGee's book, The Curious Cook
, or they missed Alton Brown's "dramatization" of that experiment from McGee's book in his "Myth Smashers" episode.
This, like mushrooms will soak up 2-3 times their weight in water if you briefly rinse them, is based on olde kitchen lore that nobody ever bothered to question, it was just accepted as fact passed on from chef to apprentice, teacher to student, which perpetuated the myth.