Seared
Seared
Seared (pronounced: /siːrd/) is a term often used in medical and culinary contexts. In medicine, it refers to the process of cauterizing, or burning, tissue to stop bleeding or prevent infection. In cooking, searing refers to the technique of quickly browning the surface of food at high temperatures.
Etymology
The term "seared" originates from the Old English word "searian", which means to wither or dry up. It was first used in the medical context in the 14th century.
Medical Usage
In a medical context, searing is a technique used to cauterize, or burn, tissue. This is often done to stop bleeding during surgery or after an injury. The heat from the searing process causes the blood vessels to contract and clot, effectively stopping the bleeding. It can also be used to prevent infection by killing bacteria on the surface of the wound.
Culinary Usage
In the culinary world, searing is a cooking technique used to create a browned, flavorful crust on the surface of food. This is typically done at high temperatures. The process of searing can enhance the flavor and appearance of meat, fish, and other foods.
Related Terms
- Cauterize: The process of burning the skin or flesh of a wound with a heated instrument or caustic substance, typically to stop bleeding or prevent the wound from becoming infected.
- Bleeding: The loss of blood from the circulatory system.
- Infection: The invasion and multiplication of microorganisms such as bacteria, viruses, and parasites that are not normally present within the body.
External links
- Medical encyclopedia article on Seared
- Wikipedia's article - Seared
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