Seal

Technique of quickly cooking the surface of a food, such as meat, fish or poultry, in a very hot frying pan or grill with a little fat (oil, butter or animal fat). The purpose of sealing is to create a crispy, golden crust on the outside of the food, which improves its flavor, appearance and texture, while trapping juices and keeping moisture inside. Sealing is often done as a preliminary step to other cooking techniques, such as roasting, baking or braising, to ensure a tender and juicy result.