What is it going to go?
Search is a cooking process that includes the introduction of a piece of food, such as meat or fish, to a very high temperature and briefly cooks before the temperature turns or removes food from heat. Sometimes it is also called browning and is used to prepare meat for cooking and to create separate meals. There are a number of reasons to include tan in food preparation, and everyone shrinks to improve food and give it a more interesting texture. Searing is also very easy and does not require any special equipment.
One thing that searing does no is the "sealing of juices" of meat, although many people believe it accidentally. In fact, it seems that hot meat loses juice as easily as a beastly meat, as shown in food scientists like Alton Brown. As we will see, there are many other advantages, as we will see.
The first thing that searing does a eating caramelized brown bark through Maillard's reaction. Maillard's reaction is a complex term for what happens when sugarsAnd amino acids heat together together, creating a characteristic bark and a wide range of aromatic compounds. This bark eventually makes the meat tastier if it is subjected to further cooking. In addition, food will be an interesting feeling in the mouth, with a gentle inside and a crunchy exterior.
Doar, the cook needs a pan and high heat. Many chefs are burning at the top of the stove, although it can also be achieved on the grill or in the broiler. The meat is usually left to rise to the room temperature to release, and the surface moisture is gently patted before the heat is introduced into the pan. Some chefs lean with a small amount of oil, while others don't. In both cases, the meat on one side can completely brown the other side.
After burning, the meat could be baked, stewed or cooked in any way. The roasted meat will eventually taste more complicated and tasty, especially in slowly cooked meals such as duSewn meat. If you were struggling with slightly unimpressed steamed mental masses and chili, you would probably first have your meat first. Opelled meat can also be administered clear if it is of sufficiently high quality. They are usually served seafood, such as tuna, with crispy outer bark and butter, basically raw interior. The cream center interacts with a crispy peel in a way that this writer Wisegeek rather enjoys, and maybe you will also like it. Be aware that poultry, freshwater fish and pork should not be served rare and lean only very high -quality red meat and salt water.