Searing: Difference between revisions
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(Created page with "{{stub}} Searing cooks the surface of meat, poultry, fish and some other things. Searing is part of grilling, roasting, braising, sautéing and o...") |
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Searing cooks the surface of [[meat]], [[poultry]], [[fish]] and some other things. Searing is part of [[grilling]], [[roasting]], [[braising]], [[sautéing]] and other techniques. | 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. | |||
Revision as of 22:58, 22 November 2015
✎ This article/section is a stub — some half-sorted notes, not necessarily checked, not necessarily correct. Feel free to ignore, or tell me about it.
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.