seared

Searing is a culinary technique in which the surface of food is exposed to very high heat to develop a browned crust through the Maillard reaction. It is commonly used on meats, fish, and vegetables to add flavor and texture while creating an appealing exterior. Searing is typically followed by finishing the cooking at lower heat or in the oven to ensure the interior reaches the desired doneness.

Technique and variations: For pan-searing, pat the surface dry, heat a heavy pan such as cast iron until very hot, and add a thin film of oil with a high smoke point. Place the food in the pan without crowding and resist moving it until a crust forms, then flip to sear the other side. For thicker cuts, sear first and finish in an oven (traditional or reverse sear). Grilling can provide a seared exterior with grill marks. Finishing fats like butter are often added near the end for aroma and flavor.

Temperature and moisture management: Searing relies on surface dryness and sufficient heat to induce browning. Avoid overcrowding the pan and let crust develop. After searing, resting the meat helps redistribute juices and maintain moisture; cutting too soon can cause juices to run.

Outcomes and considerations: Searing enhances surface flavor and color but does not by itself cook the interior to the final degree; it is part of broader cooking strategies for meats, fish, and vegetables. The technique benefits from good cookware, proper heat management, and careful timing to prevent burning or uneven doneness.