Searing
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✎ 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 changes 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.
It does not, like many people believe, mean you keep in juices.
...in that it's not a barrier. If you sear only briefly not much will leave.