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Searing
What is Searing?
Searing is a cooking technique that exposes ingredients (typically meat) to a high temperature to create a crisp browning on the outside. This method enhances the flavour of the dish and is often done in a small amount of oil, butter or fat. By cooking the surface of the food on high heat, a crispy, brown exterior is achieved, while maintaining the tenderness and moisture of the dish. Searing also adds another layer of flavour, and improves the texture of the ingredients through browning. The result is a deep caramelized crust that is ideal for preparing meat.
How is Searing used?
Searing is ideal for adding texture and flavour to a tender cuts of meat, and can also be used for seafood and some vegetables. This method is commonly used prior to sautéing, baking, braising, roasting, and briefly cooks food at a high temperature to bring out flavour. Searing is also often the first step in a recipe, wherein ingredients are initially seared at a high temperature to create a crispy exterior prior to the next cooking step. During searing, the natural sugars in the meat (or seafood or veggies) are caramelized, while the protein is browned. The food is then moved to a lower heat to cook evenly, ensuring a tender final dish.
Benefits of Searing
There are a few misconceptions when it comes to searing. Searing is often referred to as a process which locks in moisture and seals the juices of meats. This is not the case. This cooking method, rather, is about building another layer of flavour, not locking in an existing one. Searing also helps improve the texture of a piece of meat, creating a delicious, crispy exterior. This, in turn, adds to the depth and complexity of flavours as well as texture. Searing is relatively quick and is a great first step before cooking meat over lower temperatures.
