Cooking Technique Debunking - The theory that searing meat seals in juices is incorrect [1] - Searing meat does not prevent juice loss [2] - The final temperature is the primary factor determining meat juiciness [2] Optimal Cooking Method - Cooking meat to 130°F (approximately 544°C) results in about 9% liquid loss, regardless of searing [2] - Maintaining a constant temperature of 130°F (approximately 544°C) using a cooler allows for precise cooking [3][4] - Meat can be held at 130°F (approximately 544°C) for extended periods (45 minutes to 4 hours) without overcooking [4]