Sear

Searing is short-term frying (“browning”) at high heat (180–230 ° C), with the Maillard reaction forming typical aromas and colors on the surface. It serves as a preparation for pieces that are then cooked at significantly lower temperatures, especially by braising or roasting using the low temperature method , with little or no roasting material .

When frying, the pan or casserole should first be heated empty. It makes sense to use utensils with the highest possible specific heat capacity so that the temperature does not drop a little when the food is brought in and turned. For the same reason, you shouldn't fry too much at once. It is important to ensure that the cookware used is not overheated. With an induction hob , 30 seconds can be enough. If the shape of the roasting piece allows it, it is advantageous to sear it without adding fat and to wait until the piece is easily detached from the bottom and only then to turn it.

The assumption that searing closes the pores of meat and keeps it so juicy is not true because, unlike skin , muscle tissue has no pores. The crust that arises when frying is water-permeable; it passes through the action of heat only a denaturation of proteins a, thus only a small retention effect is connected to the product contained in the flesh water. Searing is done for reasons of taste and can also be placed at the end of the cooking process. This is usually only done if the roast is prepared using the low temperature method.

literature

Jeff Potter: Cooking for Geeks. Inspiration & innovation for the kitchen. Recipes and scientific adventures. Translation from English by Petra Hildebrandt. O'Reilly Germany, Cologne 2011, ISBN 978-3-86899-125-3 , p. 31 ( limited preview in the Google book search).