| rdfs:comment
| - A sear is the part of the trigger mechanism that holds the hammer back until the correct amount of pressure has been applied to the trigger. On an automatic sear, the sear holds the hammer until the correct amount of pressure has been applied to the sear itself, usually by way of the bolt carrier, at which point the sear will release the hammer. This has the dual effect of controlling the rate of fire, as well as ensuring that the hammer does not follow the action back into battery, causing a failure to ignite or a slamfire (unintentional discharge caused by a malfunction).
- Searing is a technique used in grilling, roasting, braising, sauteeing, etc. that cooks the surface of the food (usually meat, poultry or fish) at high temperature so that a caramelized crust forms. A similar technique, browning, is typically used to sear or brown all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven.
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| abstract
| - A sear is the part of the trigger mechanism that holds the hammer back until the correct amount of pressure has been applied to the trigger. On an automatic sear, the sear holds the hammer until the correct amount of pressure has been applied to the sear itself, usually by way of the bolt carrier, at which point the sear will release the hammer. This has the dual effect of controlling the rate of fire, as well as ensuring that the hammer does not follow the action back into battery, causing a failure to ignite or a slamfire (unintentional discharge caused by a malfunction).
- Searing is a technique used in grilling, roasting, braising, sauteeing, etc. that cooks the surface of the food (usually meat, poultry or fish) at high temperature so that a caramelized crust forms. A similar technique, browning, is typically used to sear or brown all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. It is commonly believed that this acts to lock in the moisture or "seal in the juices" of the food. However, it has been scientifically shown that searing results in a 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. In braising, the seared surface acts to flavor, color and otherwise enrich the liquid in which the food is being cooked.
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