Searing is a cooking method that requires some mythbusting. Contrary to popular belief, searing a steak doesn’t seal in its juices. But that doesn’t mean this high heat technique should be left out in the cold, because searing is a fundamental flavor-building step. To sear is to use intense heat to quickly brown the surface of a food, most commonly meat. Chemical compounds created by caramelization and/or the Maillard reaction help to create a flavorful foundation for stews, soups and pan sauces. While searing may lead to delectable browning, the intense heat can also burn a food’s surface before the interior is cooked. So, searing is almost always used in tandem with gentler cooking methods such as roasting or braising.
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Cooking is an Art and a Science celebrates the essential elements of cooking. Browse our online library of videos to learn culinary terms and simple techniques. Then, look for Cooking is an Art and a Science menu items in your Bon Appétit café. It’s a delicious way to discover the craft behind your cuisine.