Before slow cooking a meat (for example, in a crockpot/slow-cooker) you will often find instructions to sear the meat on high heat in an oiled skillet for a few minutes before transferring it to the crockpot. The searing is brief – not long enough to cook the meat thoroughly. Despite myth/legend, the searing will not “seal in the juices”. What is the searing for?

Introductory Chemistry: A Foundation
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ISBN:9781337399425
Author:Steven S. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Donald J. DeCoste
Chapter10: Energy
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Before slow cooking a meat (for example, in a crockpot/slow-cooker) you will often find instructions to sear the meat on high heat in an oiled skillet for a few minutes before transferring it to the crockpot. The searing is brief – not long enough to cook the meat thoroughly. Despite myth/legend, the searing will not “seal in the juices”. What is the searing for?

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