schroeierig

Schroeierig is a culinary term used in some Germanic-language contexts to describe food that has been seared to form a browned, flavorful crust. The term emphasizes the surface appearance and flavor developed by rapid high-heat browning rather than prolonged cooking.

Historically, the word is linked to verbs meaning to sear or brown quickly in a hot pan. Its precise usage varies by region and publication, and it is not a standardized term in all culinary dictionaries. In practice, schroeierig foods exhibit a distinct crust and intensified aromas from the Maillard reaction, while the interior may be less browned depending on thickness and cooking time.

Technically, achieving a schroeierig finish typically involves drying the surface, preheating a pan or grill to high heat, and using a small amount of fat to prevent sticking. The aim is a rapid color change and crust formation while preserving moisture inside the food, especially for meat. For vegetables, it yields caramelization and a deeper flavor without excessive softening.

See also: searing, browning, Maillard reaction, pan-searing.