Searing
Searing (or pan searing) is a cooking technique, in which the surface of the food (usually meat, poultry or fish) is cooked at a high temperature until a browned crust forms.
Searing is an essential technique in cooking meat for several reasons: The browning creates desirable flavours through the Maillard reaction. The contrast in taste and texture between the crust and the interior makes the food more interesting to the palate. The appearance of the food is usually improved with a well-browned crust.
