Sear (cooking)
Etymology
From Old English "sēarian" (to dry up, to wither), related to "sere," meaning dry and withered. Searing dries and browns the outside of meat under fierce heat, an old word for scorching pressed into culinary service.
verb · /SEER/
To cook the surface of food quickly at high heat to brown it and build flavor.
What it names
The aggressive first step that gives steaks, fish, and scallops their crust — the point where color and taste are made.
Example
Get the pan smoking hot, then sear the tuna for thirty seconds a side so the center stays rare.
Related idea
Searing is how you trigger the Maillard reaction: the high, dry heat browns proteins and sugars into that deep, roasted flavor a gentle simmer never produces.
verb · /SEER/
To burn or scorch with sudden intense heat; to leave a lasting, painful impression.
What it names
scorching, or a burning sensation
Example
The image was seared into her memory; a searing pain shot up his arm.
Related idea
The same heat that browns meat can scorch skin or brand a memory. Compare trauma and lesion.