I'm not sure you even clicked the link your point is so orthogonal.

> Cook some identical roasts or steaks. Cook one bone-in, cook one with the bone removed but tied back on, and cook a third with the bone removed and tied back on with a layer of impermeable aluminum foil in between. Then cut them all up and taste them (preferably with a large group of people in a blind setting). You'll find that they all taste pretty much identical.

This "scientific cooking" is all about the taste that results. People aren't applying these myths because they've tried it both ways and their senses tell them one is better than the other, that's the whole point of making an article like this.