Linked from

The 10 pages that link to Searing, each with the reason it gives.

• Maillard reactionBroader topic: Dry, intense surface heat promotes rapid Maillard browning on meat and other foods.

• BraisingRelated: Searing is the common first step that develops a browned base for braising.

• GrillingRelated: Grilling often begins or ends with a high-heat sear.

• RoastingRelated: A roast may be seared first, though searing alone does not cook its interior.

• Sous videRelated: A final sear adds browning that the water bath cannot produce.

• Pan fryingRelated: Pan frying can use a sear to brown the exterior before the center is done.

• Frying panRelated: A frying pan's broad, hot surface makes it a common tool for searing meat.

• Filet mignonRelated: A quick sear forms a flavorful crust around the tender interior.

• Flank steakRelated: High heat browns flank steak before its lean interior dries out.

• Barbecue grillRelated: Grill grates and hot fuel create the high surface temperatures needed for searing.