Whos still believes that searing meat seals in the juices?!

Whos still believes that searing meat seals in the juices?

In the book "On Food and Cooking, the science and lore of the kitchen" the author Harold Mcgee dispells the nyth that seared meat holds in the juices and proves that meat roasted at a constant temperatureactually lost less fluidthan initially seared samples. Searing only improves the flavor of the meat due to the carmelization of the natural sugars found in meat. When I here this myth spoken by "think they know it all cooks" I just roll my eyes.

18 hours ago
Kari T I feel sorry for you, you are as dumb as the rest of them. I graduated from the Culinary Institute of America "the best cooking school in the world" and you ask any of the chef instructors there and they will agree with me. You are the one that needs to use your brain you stupid ignoramus.

18 hours ago
Oh and Kari T, I have worked in professional kitchens for 15 years, let us know your experience that makes you such an expert please?

18 hours ago
Paul Ding "to bad i am just learning this" you ignorant ***, I have known this for years, I just felt like posting the question today. You must be one of those hack home cooks who gets all your knowledge from the tv food network, why dont you try reading a book?

You are correct the searing is unnecessary it is the amount of time the meat is cooked for and how it is handled.
You don't poke the meat with a fork, cut with a knife to see how well it is cooked.
The main thing in keeping it moist is to let it rest for up to a third of the cooking time in a warm place covered.