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Fruit-based Terms

Sear

Searing is a dry-heat cooking method that uses very high heat to quickly brown the surface of food, creating a flavorful, caramelized crust while the inside remains less cooked. However, excessive or prolonged searing can produce potentially harmful compounds, including:

Acrylamide in some carbohydrate-rich foods and
Heterocyclic Amines (HCAs)*
Polycyclic Aromatic Hydrocarbons (PAHs)*

* HCAs and PAHs can be produced when meat is cooked at very high temperatures, particularly if it becomes heavily charred.

Sear

Acrylamide in some carbohydrate-rich foods and
Heterocyclic Amines (HCAs)*
Polycyclic Aromatic Hydrocarbons (PAHs)*

* HCAs and PAHs can be produced when meat is cooked at very high temperatures, particularly if it becomes heavily charred.