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- Searing abstract "Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature so a caramelized crust forms. Similar techniques, browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed 150 °C (300 °F), so searing requires the meat surface be free of water, which boils at around 100 °C (212 °F).Although often said to "lock in the moisture" or "seal in the juices", searing has been demonstrated to result in a greater net loss of moisture versus cooking to the same internal temperature without first searing. Nonetheless, it remains an essential technique in cooking meat for several reasons:The browning creates desirable flavors through caramelization and the Maillard reaction.The appearance of the food is usually improved with a well-browned crust.The contrast in taste and texture between the crust and the interior makes the food more interesting to the palate.Typically in grilling, the food will be seared over very high heat and then moved to a lower-temperature area of the grill to finish cooking. In braising, the seared surface acts to flavor, color and otherwise enrich the liquid in which the food is being cooked.".
- Searing thumbnail Sushi_searing.jpg?width=300.
- Searing wikiPageExternalLink 0,1976,FOOD_9956_36653,00.html.
- Searing wikiPageID "275178".
- Searing wikiPageRevisionID "576957279".
- Searing hasPhotoCollection Searing.
- Searing subject Category:Cooking_techniques.
- Searing type Ability105616246.
- Searing type Abstraction100002137.
- Searing type Cognition100023271.
- Searing type CookingTechniques.
- Searing type Know-how105616786.
- Searing type Method105660268.
- Searing type PsychologicalFeature100023100.
- Searing type Technique105665146.
- Searing comment "Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature so a caramelized crust forms. Similar techniques, browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven.".
- Searing label "Aanbraden".
- Searing label "Anbraten".
- Searing label "Marcado".
- Searing label "Searing".
- Searing sameAs Anbraten.
- Searing sameAs Marcado.
- Searing sameAs Aanbraden.
- Searing sameAs m.01p78_.
- Searing sameAs Q1483514.
- Searing sameAs Q1483514.
- Searing sameAs Searing.
- Searing wasDerivedFrom Searing?oldid=576957279.
- Searing depiction Sushi_searing.jpg.
- Searing isPrimaryTopicOf Searing.