Crossword Solver > found answer > PANSEARED

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CROSSWORD
ANSWER

panseared

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The answer PANSEARED has 2 possible clue(s) in existing crosswords.

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The word PANSEARED is NOT valid in any word game. (Sorry, you cannot play PANSEARED in Scrabble, Words With Friends etc)

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Definitions of panseared in various dictionaries:

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Possible Crossword Clues
Like many a tuna steak
How some like their salmon

Last Seen in these Crosswords & Puzzles
Oct 8 2016 Newsday.com
Jul 24 2011 The Washington Post

Panseared might refer to
Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature until a browned crust forms. Similar techniques, browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed 150 °C (300 °F), so searing requires the meat surface be free of water, which boils at around 100 °C (212 °F). * Although often said to "lock in the moisture" or "seal in the juices", searing has been demonstrated to result in a greater net loss of moisture versus cooking to the same internal temperature without first searing. Nonetheless, it remains an essential technique in cooking meat for several reasons:* The browning creates desirable flavors through the Maillard reaction. * The appearance of the food is usually improved with a well-browned crust. * The contrast in taste and texture between the crust and the interior makes the food more interesting to the palate.A common misnomer linked with searing meat is caramelization. Caramelization is a process that affects sugars, or simple carbohydrates. Whereas the Maillard reaction refers to the heating of amino acids. * Typically in grilling, the food will be seared over very high heat and then moved to a lower-temperature area of the grill to finish cooking. In braising, the seared surface acts to flavor, color and otherwise enrich the liquid in which the food is being cooked.

Panseared might refer to

Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature until a browned crust forms. Similar techniques, browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed 150 °C (300 °F), so searing requires the meat surface be free of water, which boils at around 100 °C (212 °F).
* Although often said to "lock in the moisture" or "seal in the juices", searing has been demonstrated to result in a greater net loss of moisture versus cooking to the same internal temperature without first searing. Nonetheless, it remains an essential technique in cooking meat for several reasons:* The browning creates desirable flavors through the Maillard reaction.
* The appearance of the food is usually improved with a well-browned crust.
* The contrast in taste and texture between the crust and the interior makes the food more interesting to the palate.A common misnomer linked with searing meat is caramelization. Caramelization is a process that affects sugars, or simple carbohydrates. Whereas the Maillard reaction refers to the heating of amino acids.
* Typically in grilling, the food will be seared over very high heat and then moved to a lower-temperature area of the grill to finish cooking. In braising, the seared surface acts to flavor, color and otherwise enrich the liquid in which the food is being cooked.

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