Quote:
Originally Posted by ss6o4
Give the meat a GOOD BROWN (very important) sear to seal it completely to prevent juices from exiting the meat. Try to make your garlic inserting slots as small as possible to reduce fluid loss! Try to roast it for a shorter period of time and extend your resting period for the meat. Also, making a simple bed of mirepoix of carrots/celery/and onion for your meat to sit on while cooking allows you to utilize lost juices and make a sauce out of it in the end.
Just my 2 cents.
Really surprised that your meat didn't turn out awkwardly cooked due to broiling!
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fyi,
Actually searing to "seal in juices" is a myth.
The reason you should sear is to achieve the maillard reaction. The browning of meat which gives flavor. That's the same reason people sear before braising a stew and the same reason you sear your ground beef before making a chili. It's not about moisture, but rather taste.
For juiciness, rest your meat and don't overcook the sucker.
Ever cut into a steak and all the juices just gush out everywhere?
That's because you didn't rest it long enough.
Cook it only long enough to get your sear.
And cook it only high enough to get your desired internal temp.
My roast method is low and slow to your desired internal temp.
Rest, then sear the crap out of it in a blazing hot oven.