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[[File:Salade nicoise.jpg|thumb|Seared tuna, one of few foods not cooked through after searing]]
{{Short description|Cooking technique}}[[File:Salade nicoise.jpg|thumb|Seared tuna]]
[[File:Searing of a Steak.jpg|thumb|Searing a steak after smoking for 2 hours]]
{{steak}}


'''Searing''' (or '''pan searing''') is a technique used in [[grilling]], [[baking]], [[braising]], [[roasting]], [[sautéing]], etc., in which the surface of the [[food]] (usually [[meat]], [[poultry]] or [[Fish (food)|fish]]) is [[cooking|cook]]ed at high temperature until a [[caramelization|caramelized]] crust forms. Similar techniques, [[Browning (partial cooking)|browning]] and [[blackening (cooking)|blackening]], are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed 150 °C (300 °F), so searing requires the meat surface be free of water, which boils at around 100 °C (212 °F).
'''Searing''' or '''pan searing''' is a technique used in [[grilling]], [[baking]], [[braising]], [[roasting]], [[sautéing]], and the like, in which the surface of the [[food]] (usually [[meat]] such as [[beef]], [[poultry]], [[pork]], or [[seafood]]) is [[cooking|cooked]] at high temperature until a browned crust forms. Similar techniques, such as [[Browning (partial cooking)|browning]] and [[blackening (cooking)|blackening]], are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed {{convert|150|C|F|-1}}<ref>https://www.thespruceeats.com/what-is-the-maillard-reaction-995776</ref>, so searing requires the meat surface be free of water, which boils at around {{convert|100|C|F}}.


Although often said to "lock in the moisture" or "seal in the juices", searing has been demonstrated<ref name="McGee">{{cite book | author=McGee, Harold | title=On Food and Cooking (Revised Edition) | publisher=Scribner | year=2004 | isbn=0-684-80001-2}} Page 161, "The Searing Question".</ref> to result in a greater net loss of moisture versus cooking to the same internal temperature without first searing. Nonetheless, it remains an essential technique in cooking meat for several reasons:
Although often said to "lock in the moisture" or "seal in the juices", in fact, searing results in a greater loss of moisture than cooking to the same internal temperature without searing.<ref name="McGee">{{cite book | author=McGee, Harold | title=On Food and Cooking | publisher=Scribner | year=2004 | isbn=0-684-80001-2| edition=Revised }} Page 161, "The Searing Question".</ref> Nonetheless, it remains an essential technique in cooking meat for several reasons:{{cn|date=July 2022}}


*The browning creates desirable flavors through [[caramelization]] and the [[Maillard reaction]].
*The browning creates desirable flavors through the [[Maillard reaction]].
*The appearance of the food is usually improved with a well-browned crust.
*The appearance of the food is usually improved with a well-browned crust.
*The contrast in taste and texture between the crust and the interior makes the food more interesting to the [[palate]].
*The contrast in taste and texture between the crust and the interior makes the food more interesting.


Searing does not cause [[caramelization]], which affects only sugars, or simple carbohydrates; the Maillard reaction involves reactions between amino acids and some sugars.<ref>{{cite web | website=cen.acs.org | title=The Maillard Reaction Turns 100|url=https://cen.acs.org/articles/90/i40/Maillard-Reaction-Turns-100.html | access-date=2023-06-23}}</ref>
⚫
Typically in [[grilling]], the food will be seared over very high heat and then moved to a lower-temperature area of the grill to finish cooking. In [[braising]], the seared surface acts to flavor, color and otherwise enrich the liquid in which the food is being cooked.

⚫
Typically in [[grilling]], the food will be seared over very high heat and then moved to a lower-temperature area of the grill to finish cooking. In [[braising]], the seared surface flavors and colors the cooking liquid.{{cn|date=July 2022}}

== Reverse searing ==

In reverse searing, the order of cooking is inverted.<ref>{{cite web | last=Pryles | first=Jess | title=Cook the perfect medium rare steak with Reverse Sear | website=Jess Pryles | date=May 3, 2015 | url=https://jesspryles.com/recipe/how-to-cook-a-steak-with-reverse-sear-method/ | access-date=June 26, 2019}}</ref> First the item to be cooked, typically a steak, is cooked at low heat until the center reaches desired temperature; then the outside is cooked with high temperature to achieve the Maillard reaction.<ref>{{cite web | title=Reverse Sear, Grilling Temps, When To Cook Hot & Fast, When To Cook Low & Slow, And When To Do Both | website=BBQ & Grilling In Depth | date=February 22, 2015 | url=https://amazingribs.com/more-technique-and-science/more-cooking-science/cooking-temps-when-cook-hot-fast-when-cook-low-slow | access-date=June 26, 2019}}</ref> This technique is typically recommended for thicker pieces of meat, {{cvt|1–1.5|in}} or thicker, allowing for consistent internal cooking temperature with only the outer portion becoming seared.<ref>{{cite web | last=Kenji López-Alt| first=J.| title=The Food Lab | website=Serious Eats | date=March 7, 2017 | url=https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html | access-date=June 26, 2019}}</ref>


==Sealing in the juices==
==Sealing in the juices==
The incorrect belief that searing meat "seals in the juices" is widespread and still often repeated. This theory was first put forth by [[Justus von Liebig]],<ref name=McGee/> a German chemist and food scientist, around 1850. The notion was embraced by contemporary cooks and authors, including [[Auguste Escoffier]]. It is more typically cited in regards to larger cuts, especially steaks and chops, of non-poultry meats such as beef, pork, lamb and tuna.
The belief that searing meat "seals in the juices" is widespread and still often repeated. This theory was first put forth by [[Justus von Liebig|Liebig]]<ref name=McGee/> around 1850. The notion was embraced by contemporary cooks and authors, including [[Auguste Escoffier|Escoffier]]. It is typically mentioned for larger cuts, especially steaks and chops, of non-poultry meats such as beef, pork, lamb and tuna.


Simple experimentation can test the theory, in which two similar cuts of meat are cooked, one of which is seared and one of which is not. Each piece is then cooked normally in a preferred method (roasting, baking, grilling etc.) until each reaches exactly the same predetermined internal temperature. They are then weighed to see which lost more moisture. The [[Food Network]] program ''[[Good Eats]]'' carried out such a test in [http://www.foodnetwork.com/food/show_ea/episode/0,1976,FOOD_9956_36653,00.html episode EA1H22], ''Myth Smashers''. As early as the 1930s, such experiments were carried out; the seared roasts lost the same amount of moisture or more. (Generally more liquid is lost, since searing exposes the meat to higher temperatures that destroy more cells, in turn releasing more liquid.)<ref>McGee, Harold (1990), ''The Curious Cook: More Kitchen Science and Lore,'' page 13, "The Searing Truth"</ref>
Experiments to test the theory were carried out as early as the 1930s and found that the seared roasts lost the same amount of moisture or more. Generally more liquid is lost, since searing exposes the meat to higher temperatures that destroy more cells, in turn releasing more liquid.<ref>{{Cite book |last=McGee |first=Harold |title=The Curious Cook: More Kitchen Science and Lore |year=1990 |isbn=9780020098010 |pages=13|publisher=Macmillan }}</ref>


Moisture in liquid and vapor form continues to escape from a seared piece of meat. For this reason, searing is sometimes done at the end of the cooking process to gain the flavor benefits of the [[Maillard reaction]], as well as the benefits of cooking for a greater duration with more wetness.{{fact|date=January 2015}}
Moisture in liquid and vapor form continues to escape from a seared piece of meat. For this reason, searing is sometimes done at the end of the cooking process to gain the flavor benefits of the [[Maillard reaction]], as well as the benefits of cooking for a greater duration with more moistness.{{fact|date=January 2015}}


==Notes==
==References==
{{reflist}}
{{reflist}}


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[[Category:Cooking techniques]]
[[Category:Cooking techniques]]
[[Category:Culinary terms]]
[[Category:Culinary terminology]]

[[pl:Passerowanie]]

Latest revision as of 20:49, 19 October 2024

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Searing or pan searing is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food (usually meat such as beef, poultry, pork, or seafood) is cooked at high temperature until a browned crust forms. Similar techniques, such as browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed 150 °C (300 °F)[1], so searing requires the meat surface be free of water, which boils at around 100 °C (212 °F).

Although often said to "lock in the moisture" or "seal in the juices", in fact, searing results in a greater loss of moisture than cooking to the same internal temperature without searing.[2] Nonetheless, it remains an essential technique in cooking meat for several reasons:[citation needed]

  • The browning creates desirable flavors through the Maillard reaction.
  • The appearance of the food is usually improved with a well-browned crust.
  • The contrast in taste and texture between the crust and the interior makes the food more interesting.

Searing does not cause caramelization, which affects only sugars, or simple carbohydrates; the Maillard reaction involves reactions between amino acids and some sugars.[3]

Typically in grilling, the food will be seared over very high heat and then moved to a lower-temperature area of the grill to finish cooking. In braising, the seared surface flavors and colors the cooking liquid.[citation needed]

Reverse searing

[edit]

In reverse searing, the order of cooking is inverted.[4] First the item to be cooked, typically a steak, is cooked at low heat until the center reaches desired temperature; then the outside is cooked with high temperature to achieve the Maillard reaction.[5] This technique is typically recommended for thicker pieces of meat, 1–1.5 in (25–38 mm) or thicker, allowing for consistent internal cooking temperature with only the outer portion becoming seared.[6]

Sealing in the juices

[edit]

The belief that searing meat "seals in the juices" is widespread and still often repeated. This theory was first put forth by Liebig[2] around 1850. The notion was embraced by contemporary cooks and authors, including Escoffier. It is typically mentioned for larger cuts, especially steaks and chops, of non-poultry meats such as beef, pork, lamb and tuna.

Experiments to test the theory were carried out as early as the 1930s and found that the seared roasts lost the same amount of moisture or more. Generally more liquid is lost, since searing exposes the meat to higher temperatures that destroy more cells, in turn releasing more liquid.[7]

Moisture in liquid and vapor form continues to escape from a seared piece of meat. For this reason, searing is sometimes done at the end of the cooking process to gain the flavor benefits of the Maillard reaction, as well as the benefits of cooking for a greater duration with more moistness.[citation needed]

References

[edit]
  1. ^ https://www.thespruceeats.com/what-is-the-maillard-reaction-995776
  2. ^ a b McGee, Harold (2004). On Food and Cooking (Revised ed.). Scribner. ISBN 0-684-80001-2. Page 161, "The Searing Question".
  3. ^ "The Maillard Reaction Turns 100". cen.acs.org. Retrieved 2023-06-23.
  4. ^ Pryles, Jess (May 3, 2015). "Cook the perfect medium rare steak with Reverse Sear". Jess Pryles. Retrieved June 26, 2019.
  5. ^ "Reverse Sear, Grilling Temps, When To Cook Hot & Fast, When To Cook Low & Slow, And When To Do Both". BBQ & Grilling In Depth. February 22, 2015. Retrieved June 26, 2019.
  6. ^ Kenji López-Alt, J. (March 7, 2017). "The Food Lab". Serious Eats. Retrieved June 26, 2019.
  7. ^ McGee, Harold (1990). The Curious Cook: More Kitchen Science and Lore. Macmillan. p. 13. ISBN 9780020098010.
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