Q: What exactly is searing, and does it really “seal in
juices”?
Since the mid-nineteenth century up until recently, it was
believed (and is still believed by many) that searing a piece
of meat—that is, exposing it to extremely high heat in order
to rapidly cook its exterior—would cauterize the pores in its
surface, thereby sealing it and reducing moisture loss. Let
me say straight off the bat: the theory is false, and it’s
exceedingly simple to test. Here’s what you do:
- Take two identical steaks and measure their raw
weight. - Cook one steak by first searing it in a hot, hot skillet,
then transferring it to a 275°F oven to cook through to
an internal temperature of 125°F. Remove it from the