Barb L said:I agree with all above, searing holds in the juices, but over cooking will leave you without any (juices) - dry !
ST93 said:If you are going to cook a steak to well-done
Barb L said:searing holds in the juices
LMJ said:Get the chicken instead. Shame on you.
buckytom said:i was wondering if someone could explain the use of searing meat, including the maillard reaction, and what happens to the juices in meat as it cooks.