To quickly brown a meat on the surface in order to lock in the juices.
to quickly seal-off the outer surface (eg meat, poultry or fish) on a hot plate or grill
Cook at a high temperature over direct heat until surface is brown.
The process of caramelizing the surface of foods by cooking it briefly in a small amount of extremely hot fat. Seared foods are often finished cooking with other cooking methods, such as roasting.
Cook food, usually meat, quickly at high heat, turning until all surfaces are browned and juices are sealed in.
To brown meat quickly using high heat, either in a frypan, under a broiler, on a natural gas barbecue or in a very hot oven to seal in juices of meat.
To seal in the juices of meat by browning it on all sides in a very hot pan.
To brown and seal surface of meat quickly with intense heat.
To cook meats quickly on all sides over high heat to brown and seal in the juices. The meat should not be turned until it is well browned on each side or it will stick to the pan.
Cook at very high heat for a little while. Scortch.
make very hot and dry; "The heat scorched the countryside"
To brown meat quickly by subjecting it to very high heat either in a skillet or under the broiler in the oven. The object is to seal in the juices.
(verb) To brown a food quickly on all sides using high heat to enhance colour and flavour.
Browning the surface of meat by short application of intense heat.
brown the surface of meat using very high heat to seal in the juices.
To brown meat quickly over high heat in hot fat.
To brown meat quickly over a high heat in order to seal in the juices.
to burn or char lightly to seal in the juices. ( Steaks)
to fry meats quickly so as to seal in their juices.
To brown meat quickly over high heat. Meat may be seared under a broiler or in a skillet on top of the stove.
The process of quickly browning the surface of meat or other food over very high heat. Once the food is seared, it can cooked until done using a different cooking method. Searing seals in a food's natural juices and can provide a flavorful browned crust.
To brown surfaces quickly over high heat, usually in a hot skillet. Often an instruction at the beginning of meat preparation.
To brown surface of meat by short application of intense heat.
To quickly brown the surface of meat using very high heat.
To brown meat or fish quickly over very high heat either in a fry pan, under a broiler or in a hot oven. Searing seals in the food's juices and provides a crisp tasty exterior. Seared food can then be eaten rare or roasted or braised to desired degree of doneness.
Frying meats quickly to seal in the juices.
To brown meat or fish quickly on all sides over very high heat either in a fry pan, under a broiler or in a hot oven ... more on sear here
To quickly cook the surface of a food especially meat or fish, over high heat, to brown the exterior.
Quickly browning meat on all sides with high heat to seal in the juices.
To brown surface of meat over high heat to seal in juices.
To brown the surface of a food very quickly with high heat.
To quickly brown the outside of meat at a high temperature.
To brown meat quickly over very high heat to seal in the meats juices.
Sealing in a meat's juices by cooking it quickly under very high heat.
To brown the surface of food quickly using high heat.
To seal in the juices of a piece of meat by quickly scorching or charring the surface at high temperature.
