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Sealing in the juices

The belief that searing meat "seals in the juices" is widespread and still often repeated. This theory was first put forth by Liebig in his book Researches on the Chemistry of Food around 1850. Liebig reasoned that substances found in muscle tissue must be essential to human nutrition though we know today that the "water-soluble components are minor products of muscle metabolism and nutritionally negligible."

The notion was embraced by contemporary

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