To brown meat rapidly over high heat is known as sear. It is done beneath a broiler or in a skillet on top of the stove. It is a process to seal in juices. The meat or substance undergoing searing is submitted to intense initial heat. It also creates a rich colour before finishing by another method. Since this action is designed to seal in the juices it is necessary to use tongs because trying to pick the meat with forks would only result in the wastage of all efforts.
Searing is also known as pan searing. It is a technique used in grilling, braising, sautéing etc. It is a method similar to browning. This process results in caramelisation and improves the appearance of food. It gives a well-browned crust and the contrast between the outer part and inner part of the meat makes it more palatable.
Searing is also known as pan searing. It is a technique used in grilling, braising, sautéing etc. It is a method similar to browning. This process results in caramelisation and improves the appearance of food. It gives a well-browned crust and the contrast between the outer part and inner part of the meat makes it more palatable.
