I think that is EXACTLY why we should throw such techniques away -- if our facts are wrong, discard them. Kind of like the "searing meat seals in the juices" statement I hear on Food Network every week. I know it's wrong, you know it's wrong, the celebrity chef in question probably (maybe?) knows it's wrong. Yet we're stuck with "searing seals in juices" because decades of chefs believed it to be true -- without bothering to pull out a scale and verify it. A worthwhile read to challenge debunkers on the subject of sealing juices. http://culinaryarts....alinjuices1.htm