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Your favorite TV chef might have told you to make sure you sear your meat because that nice brown crust helps seal in the moisture, but is that actually how it works?

Hosted by: Michael Aranda

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Sources:
https://archive.org/details/researche…
https://onlinelibrary.wiley.com/doi/a…
https://www.foodnetwork.com/videos/to…
https://www.cooksillustrated.com/how_…
http://wtf.tw/ref/mcgee.pdf
https://www.seriouseats.com/2009/12/t…
https://onlinelibrary.wiley.com/doi/a…
https://www.ncbi.nlm.nih.gov/pubmed/1…
https://onlinelibrary.wiley.com/doi/p…
https://www.ncbi.nlm.nih.gov/pubmed/2…
https://www.sciencedirect.com/science…

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https://www.istockphoto.com/photo/str…
https://www.istockphoto.com/photo/gri…
https://www.istockphoto.com/vector/ca…
https://www.istockphoto.com/photo/pri…
https://commons.wikimedia.org/wiki/Fi…
https://www.istockphoto.com/photo/gri…
https://www.videoblocks.com/video/man…
https://commons.wikimedia.org/wiki/Fi…