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Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids. If raised to a high enough temperature, meat blackens from burning .
The term "Pittsburgh rare" is used in some parts of the American Midwest and Eastern Seaboard, but similar methods of sear cooking are known by different terms elsewhere, including Blue Steak, Chicago-style rare and, in Pittsburgh itself [citation needed], black and blue. [1] [2]
Human branding or stigmatizing is the process by which a mark, usually a symbol or ornamental pattern, is burned into the skin of a living person, with the intention of the resulting scar making it permanent. This is performed using a hot or very cold branding iron.
A "proper" burnt end should display a modest amount of "bark" or char on at least one side. Burnt ends can be served alone (sometimes smothered in barbecue sauce) or in sandwiches, as well as in a variety of other dishes, including baked beans [2] and French fries. Kansas City native Calvin Trillin is often credited with popularizing burnt ends ...
The crusts of most breads, such as this brioche, are golden-brown mostly as a result of the Maillard reaction.. The Maillard reaction (/ m aɪ ˈ j ɑːr / my-YAR; French:) is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds that give browned food its distinctive flavor.
The sleeping rider was burned to death on the F train in Coney Island Sunday. Obtained by the Post “It’s scary,” Alex Gureyev, a 39-year-old construction manager from Brooklyn, told The Post.
Searing or pan searing is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food (usually meat such as beef, poultry, pork, or seafood) is cooked at high temperature until a browned crust forms.
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