Searing

Searing is a technique of very quickly frying the surface of a product, most often meat or fish, over extremely strong heat for a short time. The aim is to instantly form on its surface a dense, ruddy, aromatic crust.

The key to searing is precisely the very high temperature and the brevity. A red-hot pan or grill sets off on the surface of the product a powerful Maillard reaction, as a result of which in a matter of seconds a characteristic brown crust with a deep, rich flavour and aroma forms. For a long time the belief prevailed that searing “seals” the juices inside the meat; modern culinary science has refuted this — the crust is not hermetic. But the true value of searing is undeniable: it creates an incredibly tasty crust and that appetising flavour contrast with the tender centre. Often searing is the first step: a steak is first seared on both sides to a crust, and then brought to the desired degree of doneness over weaker heat or in the oven. The same is done with meat before braising. The ability to sear a product correctly, without overcooking or burning it, is an important mark of a cook's mastery.