Searing
Searing is a technique used in grilling, roasting, braising, saut?ing, etc. that cooks the surface of the food (usually meat, poultry or fish) at high temperature so that a caramelized crust forms. A similar technique, browning, is typically used to sear or brown all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
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~ ~ ~ ~ ~ ~ ~ ~ ~ ~ It is commonly believed that this acts to lock in the moisture or "seal in the juices" of the food. However, it has been scientifically shown that searing results in a net loss of moisture versus cooking to the same internal temperature without first searing. Nonetheless it remains an essential technique in cooking meat for several reasons: ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Typically in grilling the food will be seared over very high heat and then moved to a lower-temperature area of the grill. In braising, the seared surface acts to flavor, color and otherwise enrich the liquid in which the food is being cooked. ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Grilling: Grilling means cooking directly under a source of direct, dry heat. The grill or griller (also called a broiler in the USA) is usually a separate part of an oven where the food is inserted just under the element. The Maillard reaction is very important in grilling and professional grilling chefs und... Roasting: :This article is about the cooking technique. For other meanings of the word "roast", see Roast (disambiguation).... Braising: Braising (not to be confused with the joining process brazing), is cooking with "moist heat", typically in a covered pot with a small amount of liquid. From the French "braiser".... | ~ Table of Content ~
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~ Related Subjects ~Braising (2) - Grilling (2) - Toaster (1) - Toasted sandwich maker (1) - Broiler (1) - Maillard reaction (1) - Toast (1) - Cooking (1) - French (1) - Toasted sandwich (1) - Brazing (1) - Cook (1) - Food (1) - Roasting (1) - Saut?ing (1) -~ Community ~
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