What does searing meat do for it?

Question

what does the SEARING of meat in a fry pan do?

Answer 1

Searing (or pan searing) is a technique used in grilling, roasting, braising, sautéing, etc. that cooks the surface of the food (usually meat, poultry or fish) at high temperature so that a caramelized crust forms. A similar technique, browning, is typically used to sear or brown all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven.

It is commonly believed that this acts to lock in the moisture or "seal in the juices" of the food. However, it has been scientifically shown that searing results 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:

The browning creates desirable flavors through caramelization and 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 to the palate.

Answer 2

Searing meat is the process for caramelizing the sugars present in meat, creating a slightly more colorful flavor than baking would, and forming an aesthetic crust around the surface of the meat. There are a few pre-cooking tips that will help make the most of your sear: 1) remove the meat from the refrigerator and set it out at room temperature for a short while before cooking with it. The removal from cold will allow the meat to relax, allowing the meat's natural moisture to reabsorb into the muscle, rather than staying trapped between the meat's fibers; and 2) make sure the pan that will be used for searing is hot, hot, hot!

Answer 3

searing; like it sounds, is done at very high heat weather it is done in a pan or over open flames. heat causes meat to constrict or shrink, thus the outer layer seals juices from flowing freely out. searing should be done with a very hot pan, or grill oil just before you place the meat in,or on,the meat should be at near room temperature.after searing on both sides reduce the heat to allow the meat to cook to the doneness you wish ie. med. med-well, well done, or if you want to taste what you cooked leave just a little pink. cooking is fun, learning how takes, love.

Answer 4

it seals in the juices by searing the outer part of the meat. this in turn makes the internal juices cook inside the piece of meat, and makes it very tender and juicy as oppposed to tough and dry if the juices seep out of the meat during the cooking process.

Answer 5

Holds the flavor in by trapping any blood that will otherwise leak during cooking.
Also the seared surface will have a different flavor to the rest of the meat since it is cooked much hotter

Answer 6

What Does Searing Do

Answer 7

ok, before searing the meat, mix a bunch of spices in a bowl, and dip the meat down it the spices and cover the piece of meat, then sear it. You will have a crusty layer of spices thattrap the jucies inside, its wonderful.

Answer 8

It gives the outside that lovely golden crust that tastes nice. The lovely golden brown dissolves in a stew or soup and makes whatever you're making taste better. Brown is delicious.

It doesn't, however, actually do much to seal in juices.

Answer 9

keeps the juices in the meat

Answer 10

Seals in the juices