Sear comes from the Old English word searian which meant “dry up” or “wither.” Typically, the verb sear now refers to burning or scorching something with heat. Searing can be applied to beef, fish, chicken, pork, or any other protein as well. It is a very similar process for how to sauté.
The idea is to cook food using relatively high heat with a small amount of oil, butter, or fat. Searing crisps fish skin and gives a pork chop and other animal proteins a deep layer of flavor in a short amount of time. Searing is commonly used prior to sautéing, baking, braising, roasting, and briefly cooks food at a high temperature to bring out flavor.
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 flavor, and improves the texture of the ingredients through browning. The result is a deep caramelized crust that is ideal for preparing meat. Searing is to brown meat quickly by subjecting it to very high heat in a skillet, or under a broiler. The reason for doing this is to seal in the meat’s juices by creating a caramelized outside crust. Steaks become even more savory, stews, and pot roasts have richer flavor, and chicken gets a mouthwateringly crispy golden skin.
Cooking technique of searing
