Homonym: Sear (Burn)
Sear is a cooking technique that involves applying high heat to the surface of food, typically meat, to create a browned crust. This process enhances flavor through the Maillard reaction, which occurs when proteins and sugars react under heat. Searing is often the first step in preparing dishes like steaks or roasts, as it locks in moisture and adds depth to the overall taste.
The technique can be performed using various cooking methods, including pan-searing, grilling, or broiling. Searing is commonly used in professional kitchens and home cooking alike, making it a fundamental skill for chefs and culinary enthusiasts.