Searing Doesn't "Seal In" Juices
This one's a persistent kitchen myth: browning a steak or roast doesn't create a moisture-proof seal — well-tested comparisons (from food scientist Harold McGee, America's Test Kitchen, and others) show seared meat can lose just as much moisture as unseared meat. Sear because the Maillard reaction (the browning itself) builds flavor and aroma, not because it locks anything in.
Sources & methodology: These tips draw on established food-science references —
Harold McGee's food-science writing, America's Test Kitchen /
Cook's Illustrated testing, Serious Eats'
technique reporting, USDA food safety guidance,
and peer-reviewed food-safety research (including UC Davis
cutting-board studies) — not reworded recipe-blog consensus.