Chefs Have Been Wrong About Searing for 175 Years

"Sear it first to lock in the juices." Chefs have repeated this rule for more than 175 years — but nobody actually tested it. In this episode of Busted Bites, the myth is traced back to its source: German chemist Justus von Liebig and his "crust = seal" theory, later carried into professional kitchens by Auguste Escoffier and Le Guide Culinaire. Then comes the test: Cook's Illustrated compared seared and unseared steaks — and the seared ones lost MORE moisture, not less. That sizzle you hear? It's moisture escaping. So why do we still sear? Because of the Maillard reaction — the browning that creates real flavor. Juiciness comes from marbling and resting. Searing is about flavor, not a seal. Verdict: BUSTED. ⏱ Chapters 0:00 "Seals in the juices?" 0:20 Liebig, Escoffier and the birth of a myth 1:04 The test: seared vs. not seared 2:26 What searing really does (Maillard reaction) 3:49 Verdict + next case 🍫 Previous case — Why chocolate does NOT cause acne: [link] 🍯 Next case: honey from a pharaoh's tomb — still good after 3,000 years? Busted Bites checks popular food myths against real science, one bite at a time. Subscribe so you don't miss the next case. #foodmyths #cooking #foodscience