Searing

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Searing specifically cooks only the surface of meat, poultry, fish and some other things. Searing is part of grilling, roasting, braising, sautéing and other techniques.

It does not, like many people believe, mean you keep in juices.

It does change taste somewhat, mainly though caramelization and the Maillard reaction.

Searing for a short time also makes for more inner/outer taste variation, generally a pleasant effect.

See also

• Sautéing
• Browning