Searing Meat Is A Delicious Lie

The video debunks the myth that searing meat locks in juices, a misconception popularized by Eustace von Liebig in the 1840s. Research from 1974 and subsequent studies show that searing actually causes more moisture loss. Factors like temperature and myofibril damage contribute to this. Despite not retaining juices, searing enhances flavor through the Maillard reaction, which creates complex flavors and browning. This flavor enhancement may explain why seared steaks are perceived as juicier, even though they aren't.

Why might people believe that seared steaks are juicier, despite the evidence?

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What is the Maillard reaction and how does it relate to the flavor of seared meat?

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