The great 'searing doesn't seal in juices' debate is still happening in my kitchen

I had a new prep cook argue with me for 15 minutes yesterday, insisting a hard sear on a steak 'locks in' the moisture, a myth I thought we'd all moved past. Has anyone found a good, simple way to explain the Maillard reaction to someone who's convinced they're right?

3 comments

3 Comments

the_wesley4d ago

My chef told me to watch a steak shrink on the grill, that visual proof ended the debate for me.

emmah514d ago

Saw the same thing happen with my burgers.

angela3784d ago

Ugh, it's the worst, right?