How to Money · Friday, July 31, 2026
Joel and Matt discuss the common advice to sear meat to lock in moisture, but explain that culinary scientists state this is a misconception. While searing does cause browning and caramelization which adds flavor, it does not seal in moisture.
“And so yeah, we've got a lot to get to on this episode. But before we get to that, Matt, I wanted to mention that you and I we've talked about on the show, how we have meta share covering our families. When it comes to our health insurance, it's actual.”
“And you've heard everybody say it that searing your meat is the best way to lock in the flavor, right, you want to get that grill, piping hot.”
“But as it turns out, that's actually the farthest thing from the truth. Culinary scientists tell us that although this sounds like good advice, it's not actually the best method if you want to get the proper outcome.”
“But that doesn't necessarily have anything to do with like you're saying, the moisture of the meat that you're ceiling in like a I picture like a raincoat or you know, or like somebody who's like trying to make weight for like wrestling or something like that, and they're like wearing trash bags. Huh huh uh. They're just like locking in all that make all that nasty moisture and they're just wating like crazy. That seer does not act like a rain jacket for your steak.”