LAZYARCHER

IN MY OPINION THE TERM "SEARING" IS USED TO BROWN THE OUTSIDE OF THE PRODUCT EITHER IN A PAN OR UNDER THE BROILER. THE REAWSON TO SEAR IS 2 FOLD: 1- WHEN YOU SEAR A PRODUCT YOU ARE SEALING IN THE NATURAL JUICES OF THAT PRODUCT. I ALSO BELEIVE YOU ARE ALSO COOKING OFF ANY OF THE COLOGEN FAT THAT COULD CONTAIN TOUGH TISSUES.
2- WHEN YOU SEAR A PRODUCT YOU ARE ALSO CARMELIZING ANY OF THE NATURAL SUGARS IN THE PRODUCT. THUS WHEN YOU ADD YOUR STOCK TO THE PRODUCT YOU WILL PICK UP THE COLOR FROM THE SUGARS ALONG WITH THE FLAVORS

HUNT ON HUNT HARD EAT WELL