Searing

Searing is a cooking technique where food, often meat, is cooked at a high temperature to create a browned, flavorful crust on the surface. This browning results from the Maillard reaction, a chemical process that enhances flavor and aroma. Searing helps lock in juices, improving moisture and tenderness. Typically done in a hot pan or oven, it’s often used at the beginning or end of cooking to develop rich taste and appealing appearance. Proper searing requires preheating the cooking surface and avoiding overcrowding, which ensures even browning and optimal flavor development.