Searing
Searing
Searing (/ˈsɪərɪŋ/) is a technique used in grilling, baking, braising, roasting, sauteing, 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 flavor.
Etymology
The term "searing" is derived from the Old English word "searian" which means "to dry up, whither, or become withered". It was first used in the context of cooking in the late 17th century.
Related Terms
- Browning: A cooking process similar to searing where the surface of food is cooked at high temperature until a brown crust forms.
- Blackening: A cooking technique commonly used in the preparation of fish and other protein foods in which the food is coated with a mixture of spices, heated until a black crust forms.
- Caramelization: The browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.
- Maillard reaction: A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
See Also
External links
- Medical encyclopedia article on Searing
- Wikipedia's article - Searing
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