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) is cooked at high temperature until a caramelized crust forms. Similar techniques, 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), 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", searing has been demonstrated 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:
And if I was wrong again
What else have you kept from me
I am in doubt
What if all these people start a war.
Once again
Once again
It's wrong to believe in it
I should have been listening
I know I'm wrong
But what if all these people start a war.
Once again
They will try
Once again
They will try
Words are just some things to hide
The wonders I've been craving for too long
Erase my mind and feed me with your love
And let it all be as it was
Once again
They will try
Once again