Searing food means browning meat quickly on very high or moderately high heat to seal in the juices. This ensures that the meat is tender and soft. Normally, the inside of the meat is still rare or half-cooked. As such, it needs to be cooked over a low heat for a longer period of time.
A dry-heat cooking technique in which the surface of a food is browned quickly over very high heat; often done to add colour and flavour as the first step in a combination cooking method.
Kind of a catch all term for using high temp direct heat to brown the outside of meat, usually in a pan with some oil, butter or fat, although they aren't necessary. You might also call this pan-broiling.
searing is a way to caramelize the outside of a piece of meat. Contrary to popular thought, searing does not sear juices into meats. Experiments have actually performed contrasting the weight of meat seared and weight of meat not seared, and the conclusion has been repeatedly that the juices are not sealed in. However, searing is important because the dark brown color of food is appetizing to us.
Using very high heat, over 800 degrees, to lock in the juices on a variety of meats on the grill. Searing can be done for just a short time on each side of the meat, with the rest of the cooking done at lower temperatures, or the entire cooking process can be done with the high heat. Searing is normally done with the hood open. Learn more about indirect searing in our techniques section.
Searing (or pan searing) is a technique used in grilling, roasting, braising, sautéing, etc. that cooks the surface of the food (usually meat, poultry or fish) at high temperature so that a caramelized crust forms. A similar technique, browning, is typically used to sear or brown all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven.
