Searing

Searing is the brief roast ( " browning " ) over high heat ( 180-230 ° C), forming by the Maillard reaction typical flavoring and coloring on the surface. It serves as preparation for pieces that are then cooked at much lower temperatures, especially by braising or roasting by the low temperature method, with few or no roasting substances arise.

When frying pan or the frypot is first to heat empty. Important is a possible heavy soil, so that when introduced and turning of the meat, the temperature drops a little. For the same reason, do not brown too much at once you. It is important to make sure that the cookware used is not overheated. In an induction hob can range 30 seconds. If the shape of the Bratstückes allows, it is advantageous to fry without added fat and wait until the piece easily lifts off the ground and it only then apply.

The assumption that the searing close the pores of meat and consider it so juicy, not true because muscle tissue as opposed to the skin has no pores. The heat generated during frying crust is permeable to water; it passes through the heat effect a just a denaturation of proteins, which, however, only a small restraining effect is connected with respect to the water contained in the meat. The roasting is done so for reasons of taste and may well also be made at the end of the cooking process. So is it usually a process, if you cooked the roast after the low-temperature method.