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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.
The word originates from the Persian words شیر shîr and شکر shakar, literally meaning "milk and sugar", from the gritty texture ("sugar") on the otherwise smooth ("milk") cloth. [1] Seersucker is woven in such a way that some threads bunch together, giving the fabric a wrinkled or puckered appearance.
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.
Braised ox cheek in star anise and soy sauce. Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer).
This momentous decree came as a great beacon light of hope to millions of Negro slaves who had been seared in the flames of withering injustice. It came as a joyous daybreak to end the long night ...
Wealthy socialites could choose their cut of meat off of a live cow and wait while it was slaughtered. The steak would then be seared to kill bacteria and served at the cow's body temperature, thus creating "Pittsburgh Rare". Another story affirms that the term started in the various steel mills in and around Pittsburgh.
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Sear shown in a revolver action. In a firearm, the sear is the part of the trigger mechanism that holds the hammer, striker, or bolt back until the correct amount of pressure has been applied to the trigger, at which point the hammer, striker, or bolt is released to discharge the weapon.