No, but it does make it more tasty, says Yotam Got something to ask the Ottolenghi test kitchen team? Send in your questionsI’ve often read about cooking meat briefly over high heat to sear it and “seal in the juices”, but I suspect this is unscientific because, as I understand it, high heat constricts the meat fibres and squeezes out the juices. Norman Kliman, SpainThere have been several, often conflicting theories about searing meat. When I was a young cook, I often heard the phrase “sear the... Read this story
