Summary
Searing meat has long been promoted as a way to “lock in juices,” but food science shows that claim is largely a myth. The Reluctant Gourmet explains that while searing creates a flavorful browned crust through the Maillard reaction, it does not actually seal moisture inside the meat. Juiciness depends more on cooking temperature, timing, fat content, and proper resting after cooking. When meat hits a hot pan, surface moisture evaporates and the exterior browns, enhancing aroma and taste. Ultimately, searing improves flavor and texture contrast, but it does not prevent moisture loss during cooking or guarantee a juicier steak.
The Reluctant Gourmet
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