Quote:
Originally Posted by Fire Me Boy!
It wouldn't if you sliced before cooking. It would be no different than a butcher cutting it.
And I can't remember if AB or ATK debunked the idea that searing seals in the juices, but one of the two did. Maybe both.
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"searing in" the juices has been debunked a few times. Meat is actually dryer after searing (proven by weighing the meat after different methods of cooking), but browning adds so much flavor that its worth it. This expression always irks me.