Harold McGee Debunks the "Sealing in the Juices" Meat Myth - CHOW Tip

Harold McGee, author of Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes, thinks there is a pretty huge misconception about cooking/searing meat. He sets the record straight in this CHOW tip.

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TRANSCRIPT
The biggest myth in the world of cooking, something that I've been trying to debunk for decades, is the idea that searing a piece of meat will seal in its juices. It's just not true. The most important factor when it comes to keeping juices in meat is the temperature to which you cook the meat. So go ahead and sear the meat to get a nice flavor on the surface but if you want to keep the meat juicy you have to cook it carefully so the inside doesn't get above about 140 degrees. Anything above that and it's going to be dry no matter what you did to the outside.