Seared

Seared is a technique used in grilling, baking, braising, roasting, sautéing, etc., where the surface of the food (usually meat, poultry or fish) is cooked at high temperature until a caramelized crust forms. Similar techniques, browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. to seal in the juices and enhance the flavor.

Process

The process of searing involves heating a pan or grill to a high temperature, then adding a small amount of oil or fat. The food is then placed in the pan and cooked until a brown crust forms. This process is often followed by lower-temperature cooking methods such as baking or braising, to finish cooking the interior without burning the exterior.

Maillard Reaction

The browning that occurs during searing is a result of the Maillard reaction, a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. This reaction is what gives seared food its distinctive flavor.

Searing in Cooking

In cooking, searing serves several functions. It can create a pleasing texture and color on the outside of the food, enhance the flavor, and help to seal in the food's juices. Searing is often used in combination with other cooking methods, such as roasting or braising, to produce a finished dish.

See Also

• Grilling
• Braising
• Roasting
• Sautéing
• Maillard reaction

References

Seared Resources
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