Seared Meaning: Definition, Examples, and Translations
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seared
[sɪr ]
Definition
cooking
To sear means to cook the surface of food quickly at a high temperature, in order to seal in the juices and create a flavorful outer crust.
Synonyms
Which Synonym Should You Choose?
| Word | Description / Examples |
|---|---|
| seared |
Typically used when cooking meat or fish, indicating quickly cooking the surface at high heat to seal in juices.
|
| brown |
General cooking term indicating cooking food until it becomes brown, often for a crispy texture or rich flavor.
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| char |
Used when something is cooked until it has a blackened surface. Often used in the context of grilling or barbecuing.
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| singe |
Usually means lightly burning the very surface of something, often by accident. Can carry a slightly negative connotation.
|
Examples of usage
- The chef seared the steak on the hot grill.
- She seared the tuna for just a few seconds on each side.
- The recipe calls for searing the chicken before roasting it in the oven.
Translations
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Interesting Facts
Culinary Techniques
- Searing is often done at temperatures above 300°F (150°C) to create a caramelized surface, enhancing flavor and texture.
- Chefs commonly use oils with high smoke points, like vegetable oil, to prevent burning while searing food.
- This technique is important for meats as it helps lock in juices, keeping them tender inside.
Health and Nutrition
- Cooking food at high temperatures can reduce harmful bacteria, making searing a safe method for preparing meats.
- Searing may create potentially harmful compounds called acrylamides, typically in starchy foods, so balance is key.
- The process enhances the Maillard reaction, where proteins and sugars develop complex flavors, making grilled or roasted foods more delicious.
Cultural Practices
- In many cultures, searing meat is a fundamental step in traditional recipes, from French bistro dishes to Asian stir-fries.
- Steak houses often emphasize searing to deliver a perfect crust while maintaining a juicy interior, making it a hallmark of quality cuisine.
- Many BBQ enthusiasts favor searing to achieve that sought-after char, connecting it to culinary experiences and social gatherings.
Chemical Reactions
- Searing triggers the Maillard reaction, responsible for the browning of cooked food and providing a depth of flavor.
- It involves complex interactions between amino acids and reducing sugars when exposed to heat.
- The rich aroma released during the process contributes to the overall sensory experience of eating, making it rewarding.
Scientific Studies
- Research indicates that the searing process can alter the nutritional composition of food, potentially increasing certain antioxidants.
- Studies highlight that properly searing can improve the palatability and acceptance of meats among different age groups.
- Food scientists often examine how various fats affect the searing quality and flavor profile of food.
Origin of 'seared'
The word 'seared' originates from the Old French word 'serer', which means to burn, singe, or parch. Over time, the term evolved to refer specifically to cooking techniques that involve quickly browning the surface of food. Searing is a popular method used in various cuisines to enhance flavor and texture.
See also: searing.