Searing

Searing 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. The appearance of the food is improved with a browned surface, and the flavor is enhanced by the Maillard reaction.

History

The concept of searing has been known since ancient times, although the term itself was not used until the 19th century. The technique was likely discovered accidentally when food was cooked over open flames.

Process

Searing is performed by heating a pan over high heat, then adding a small amount of fat. The food is then placed in the pan and cooked until a brown crust forms. The food is often then finished by cooking in a lower temperature oven, a process known as pan roasting.

Misconceptions

A common misconception about searing is that it seals in the food's juices. This has been debunked by numerous food scientists, including Harold McGee, who demonstrated that searing results in a greater net loss of moisture compared to cooking to the same internal temperature without first searing. However, the flavor and aesthetic benefits of searing make it a desirable technique despite this fact.

See also

• Browning (cooking process)
• Caramelization
• Maillard reaction

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