Sear

(sir)

(ordnance) An item that retains the firing mechanism of a gun in the cocked position. A variety of lockwork in the firing mechanism of a propellant-actuated device which prevents motion of the firing pin until released.

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To brown meat quickly in a little fat before grilling or roasting. The term is sometimes used when vegetables are browned in fat before being used to make soup or sauce.

To brown meat quickly by subjecting it to very high heat either in a skillet, under a broiler or in a very hot oven. The object of searing is to seal in the meat's juices, which is why British cooks often use the word "seal" to mean the same thing.

verb

1. To undergo or cause to undergo damage by or as if by fire: burn, char, scorch, singe. See hot/cold/lukewarm.
2. To make or become no longer fresh or shapely because of loss of moisture: dry up, mummify, shrivel, wither, wizen. See dry/wet.

noun

Damage or a damaged substance that results from burning: burn, char, scorch, singe. See hot/cold/lukewarm.

v

Definition: dry, burn
Antonyms: freeze

To cook the outside of a food. It was thought that this method kept flavorful juices trapped inside the food; however, this is not the case. Searing does provide for flavor development from the Maillard Reaction and is an important step to provide good flavor especially in cooking methods that would not otherwise reach Maillard temperatures such as braising, poaching, steaming, and en papailotte (paper steaming) as examples. Also, searing is an important step in roasting so a flavorful outside coating is even throughout a large cut of meat.

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Dansk (Danish)
1.
v. tr. - svide, brændemærke, få til at visne, udbrænde, døve, brune
v. intr. - blive svedet
n. - svidning, brandskade

2.
n. - stangarm

3.
adj. - vissen, visnet, indtørret

Nederlands (Dutch)
(ver)schroeien, aanbraden

Français (French)
1.
v. tr. - calciner, cautériser, saisir (une viande), (lit) brûler, flétrir, (fig) graver
v. intr. - se flétrir, se dessécher
n. - cicatrice, brûlure

2.
n. - gâchette

3.
adj. - flétri

Deutsch (German)
1.
v. - verbrennen, versengen
n. - Brandstelle

2.
n. - Keil

3.
adj. - verwelkt

Ελληνική (Greek)
v. - καψαλίζω, καυτηριάζω, ξεραίνω
n. - καψάλισμα
adj. - ξεραμένος

Italiano (Italian)
bruciare, rosolare, bruciacchiare, disseccare, inaridire, fare appassire, abbrustolire, desensibilizzare

Português (Portuguese)
v. - secar
adj. - murcho, seco, fanado

Русский (Russian)
сухой, увядший, сушить, увядать, прижигать, ожесточать, спусковой рычаг

Español (Spanish)
1.
v. tr. - abrasar, quemar, marchitar, chamuscar
v. intr. - chamuscarse, socarrarse
n. - chamusco, quemadura

2.
n. - muelle real

3.
adj. - seco, marchito, raído

Svenska (Swedish)
v. - bränna, sveda, bryna, förhärda
n. - brännskada, svedning, förhärdning
adj. - vissen, förtorkad, kraftlös

中文（简体）(Chinese (Simplified))
1. 烤焦, 使枯萎, 凋萎, 干枯, 烧焦, 烧焦痕迹, 烙印

2. 击发阻铁

3. 烤焦的, 枯萎的

中文（繁體）(Chinese (Traditional))
1.
v. tr. - 烤焦, 使枯萎
v. intr. - 凋萎, 乾枯, 燒焦
n. - 燒焦痕跡, 烙印

2.
n. - 擊發阻鐵

3.
adj. - 烤焦的, 枯萎的

한국어 (Korean)
1.
v. tr. - 표면을 태우다, 무감각하게 하다, 말리다
v. intr. - (초목이) 시들다, 마르다
n. - 타고 그을린 자국, 탄 상태

2.
n. - 방아쇠의 손잡이

3.
adj. - 시든, 생기 없는

日本語 (Japanese)
v. - 焼く, 焦がす, やけどする, しなびさせる, 麻痺させる, かたくなにする
adj. - しなびた

العربيه (Arabic)
‏(فعل) يلفح, يسفع, يذبل (الاسم) ألسفع أو أللفح (صفه) ذابل‏

עברית (Hebrew)
v. tr. - ‮צרב, כווה, חרך, ייבש, חישל‬
v. intr. - ‮הקשיח (לב)‬
n. - ‮כוויה, צלקת לאחר כוויה‬
n. - ‮דוקרן - החלק המחזיק את הנוקר של הנשק הדרוך עד ללחיצה על ההדק‬
adj. - ‮נובל, כמוש, קמל, שדוף‬

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