Why it’s nonsense to cook meat on the outside and lock in the juices when grilling meat

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This is an experiment I prepared.
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Probably, the saying goes, ‘You have to grill the meat thoroughly so that the meat doesn’t fall out.’
Listen, I’m going to reward you, but I’m trying to find out if this really works.
I prepared two pieces of weight.
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Airfoil to the core
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First, take one piece of meat from the river, fry it thoroughly, and then cook it over medium heat.
In short, it hurts to the core,
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Bake while turning over
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For other meats, turn over once every 30 seconds in medium-medium water from the beginning.
and bake it.
Yuknolgamu
After repeat__
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It was almost similar
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ruler; Now, when I measure the final weight, I see that the weight of both meats has decreased.
It was similar to
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Repeat flipping
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Weight before baking: 244g
Rather, it decreased less.
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It’s not a huge difference, but the weight of the meat that has been turned several times does not decrease.
Yes.
six; Confinement
repeat flip
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Even if you can squeeze it
In other words, it is used to lock in the moisture and texture of thoroughly cooked crab meat.
I think it has almost no effect.
there is:
Author of The Food Lamb
Renji Lopez Alt is also commonly referred to as ‘Yukjup’.
of ‘confinement’
They say it has little effect.
Rather, high heat accelerates the contraction of muscle proteins, making the meat thicker.
It is also emphasized that it can be woven.
If you turn it over often,
How much I was scolded for not knowing how to grill meat.
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