Quote:
Originally Posted by tryfuhl
common myth actually
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Yeah actually it is but every cook thinks of it that way. There's actually no scientific evidence that it holds any juice in..it just creates probably the most universally adored flavor compounds in the world and does it fast so the meat can come of the heat sooner thereby keeping it more moist. Either way it is the right way to go. I say the same thing that Matty says so I don't look like a total snobby food geek. Great now I do.