, 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 searing is often said to "lock in the moisture" or "seal in the juices", it has been demonstrated Page 161, "The Searing Question". that searing results in a greate… (More on Searing)