Sear

Culinary definition of sear:  To brown the surfact of meat quickly, most often on the stovetop in a pan or on an outdoor grill.    See also Brown.

C@H FOOD FOR THOUGHT
Use medium-high or high heat to quickly sear thick cuts of meat or seafood (seared tuna, right), before finishing cooking over indirect heat or lower temperatures. 

Simplisticly: high heat caramelizes the reducing sugars in the protein as it breaks down, forming a gorgeous brown thin layer of crust which adds colour and flavour.  Remember to bring meat to room temperature before searing in a very small measure of fat (or none at all), and be sure the meat is dry (of water and blood) and seasoned with salt and pepper.  

Purists may disagree, but we rarely pan-sear meat without first rubbing it lightly but all-over with olive, avocado or grapeseed oil - better yet with CH OilEssencesTM like garlic, lemon and rosemary.  Lean cuts of meat are less likely to stick to the pan, and the essence in the oil makes for more complex flavours on the plate.

✭ ✭ ✭ End of the Line.  Often overlooked at buffet-style dinners featuring plump, juicy prime or rib roasts, are those two precious end pieces - highly seasoned, beautifully caramelized.  In the C@H kitchen, we fight for the ends.

✭ ✭ ✭ Debunking a myth. Contrary to culinary lore about caramelizing/searing/browning meat before cooking to desired doneness - such does not actually seal in the juices as prescribed in many recipes, rather its value is in using high heat to caramelize a protein's (meat's) natural sugars, thereby adding texture, flavour and colour.  The only way to truly seal in juices when cooking meat is to use a method known as 'sous vide', which involves sealing ingredients in an airtight bag before cooking them slowly at precisely controlled temperatures inside a water bath.

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