Searing Meat Does Not “Seal in the Juices”
Myth: Searing meat seals the juices in. In fact, water in seared meat evaporates at either the same rate or higher, in some cases, than non-seared meat. What searing does do is play a role in browning, which can affect the flavor. But, in this case, the browning is caused by caramelization of sugars combined with a chemical reaction with amino acids and the sugars.
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