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- Searing abstract "Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature until a caramelized crust forms. Similar techniques, browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed 150 °C (300 °F), so searing requires the meat surface be free of water, which boils at around 100 °C (212 °F).Although often said to "lock in the moisture" or "seal in the juices", searing has been demonstrated to result in a greater 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:The browning creates desirable flavors through caramelization and the Maillard reaction.The appearance of the food is usually improved with a well-browned crust.The contrast in taste and texture between the crust and the interior makes the food more interesting to the palate.Typically in grilling, the food will be seared over very high heat and then moved to a lower-temperature area of the grill to finish cooking. In braising, the seared surface acts to flavor, color and otherwise enrich the liquid in which the food is being cooked.".
- Searing thumbnail Sushi_searing.jpg?width=300.
- Searing wikiPageExternalLink 0,1976,FOOD_9956_36653,00.html.
- Searing wikiPageID "275178".
- Searing wikiPageLength "3752".
- Searing wikiPageOutDegree "26".
- Searing wikiPageRevisionID "643441294".
- Searing wikiPageWikiLink Auguste_Escoffier.
- Searing wikiPageWikiLink Baking.
- Searing wikiPageWikiLink Blackening_(cooking).
- Searing wikiPageWikiLink Braising.
- Searing wikiPageWikiLink Browning_(partial_cooking).
- Searing wikiPageWikiLink Caramelization.
- Searing wikiPageWikiLink Category:Cooking_techniques.
- Searing wikiPageWikiLink Category:Culinary_terms.
- Searing wikiPageWikiLink Cooking.
- Searing wikiPageWikiLink Fish_(food).
- Searing wikiPageWikiLink Fish_as_food.
- Searing wikiPageWikiLink Food.
- Searing wikiPageWikiLink Food_Network.
- Searing wikiPageWikiLink Good_Eats.
- Searing wikiPageWikiLink Grilling.
- Searing wikiPageWikiLink Justus_von_Liebig.
- Searing wikiPageWikiLink Maillard_reaction.
- Searing wikiPageWikiLink Meat.
- Searing wikiPageWikiLink Palate.
- Searing wikiPageWikiLink Poultry.
- Searing wikiPageWikiLink Roasting.
- Searing wikiPageWikiLink Sautéing.
- Searing wikiPageWikiLink File:Sushi_searing.jpg.
- Searing wikiPageWikiLinkText "Pan Seared".
- Searing wikiPageWikiLinkText "Searing".
- Searing wikiPageWikiLinkText "seals in the juices".
- Searing wikiPageWikiLinkText "seared".
- Searing wikiPageWikiLinkText "searing".
- Searing hasPhotoCollection Searing.
- Searing wikiPageUsesTemplate Template:Cooking_Techniques.
- Searing wikiPageUsesTemplate Template:Fact.
- Searing wikiPageUsesTemplate Template:Reflist.
- Searing subject Category:Cooking_techniques.
- Searing subject Category:Culinary_terms.
- Searing hypernym Technique.
- Searing type Software.
- Searing type Technique.
- Searing comment "Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature until a caramelized crust forms. Similar techniques, browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven.".
- Searing label "Searing".
- Searing sameAs Anbraten.
- Searing sameAs Marcado.
- Searing sameAs Melayur.
- Searing sameAs Aanbraden.
- Searing sameAs m.01p78_.
- Searing sameAs Q1483514.
- Searing sameAs Q1483514.
- Searing wasDerivedFrom Searing?oldid=643441294.
- Searing depiction Sushi_searing.jpg.
- Searing isPrimaryTopicOf Searing.