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
Need Help Finding a Doctor? Need help finding a doctor or specialist anywhere in the world? Explore our world directory. WikiMD's DocFinder can assist you in locating millions of physicians.	Medical Knowledge Access the latest research - Most recent articles Ongoing trials.

Translate to: East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski