For years, the idea that searing meat helped prevent moisture loss was a cherished and oft-cited piece of culinary doctrine. It made sense and seemed to match people's observations, so it was accepted, largely unquestioned, for nearly a century.

In recent years, however, it's become increasingly fashionable to dismiss the idea as a myth. Indeed, any member of the culinary illuminati will be happy to tell you about the various scientific experiments that have, they say, thoroughly debunked the primitive notion that searing meat can somehow "seal in" its natural juices.

It's nice, I think, that these enlightened ones have taken up the thankless task of educating us about cooking, about the searing of meat, about science in general, and most of all, about how clever they are for being so right.

The only trouble is, they're wrong.