Searing and Surface Browning Techniques

Gathers the dry-heat techniques whose purpose is to brown, char or glaze the outside of a food while the inside is cooked more gently or left rare. Searing applies very high direct heat to form a flavorful crust, blackening coats food in a spice mixture and cooks it in an extremely hot cast-iron skillet, tataki sears fish or meat very briefly and then slices it, and basting repeatedly spoons or brushes juices, fat or sauce over food as it cooks. A technique belongs here when its own cited article describes browning, charring or glazing the surface of food. It excludes general frying and grilling methods, which have their own groups.