Does Searing Seal In The Juices?

The short answer is no, and before I go any further let me admit that I stole all of this information from an episode of Good Eats. That being said, it doesn’t take a TV show host to taste the inherent goodness of a properly seared protein. Alton proved that when you sear a piece of meat and then cook it to the same temperature as a similar sized un-seared piece of the same meat, the seared piece actually weighs less, thus proving that it did not help with the retention of moisture.

This is where the issue becomes more complex. While searing may not seal in the juices, it does contribute a great deal to flavor and appearance. A well seared piece of beef, chicken, poultry, fish etc looks much more appetizing than a protein that has just been put in the oven to roast, and we do eat with our eyes first. However, the most important part of searing is the flavor it imparts. The caramelized surface of a well seared protein creates depth of flavor and a contrast of texture that is a key to the enjoyment of a dish.

I sear almost any protein that I cook, whether it’s something delicate like a piece of salmon, something simple like a chicken breast, or something bigger like a pork tenderloin or even a pork shoulder. Searing your meat is the first step in creating a flavorful dish. So, should you be searing your meat? Yes, but maybe not for the reason you thought.
-J