Reference > Cooking Methods & Techniques > Searing Meat

Searing Meat

Since the juice of meat contains both nutriment and flavor, it is desirable to retain the juice when meat is cooked. This can be accomplished by subjecting meat to intense heat. By so doing, the protein coagulates and "seals" the outside of the meat so that its juices are prevented from escaping. This process is called searing.

Source

School and Home Cooking (1920).

Print

Print recipe/article only


comments powered by Disqus