On Aug 9, 6:10*pm, Sqwertz > wrote:

> Also, while searing is necessary, it does nothing to "seal in the
> juices". *This was a very short-lived theory a half a century ago
> that was quickly debunked, but the lie lives on.
>
> Searing meat actually causes *more* moisture loss than if you
> hadn't seared it.
>

So why are there still a kajillion recipes requiring meat to be
floured and browned before stewing?