To brown the surface of a food quickly at a high
Meats are the most popularly known use for searing. Meats and
vegetable can be seared in saute pans, griddles and grills. Why
would you want to sear ? Searing help retain the natural juices in
the meats and vegetables and it enhances color, and appearance of
the final product. This chef teaches it this way, your item being
seared is a like a balloon, you are trapping in the natural juices,
just as the skin of a balloon traps in the air. For this same reason
you should always turn meat with tongs, never with a meat fork.
The meat fork punches the skin releasing the natural juices.