SearingSearing or pan searing is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food (usually meat such as beef, poultry, pork, or seafood) is cooked at high temperature until a browned crust forms. Similar techniques, such as 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.
MyoglobinMore reference expression dataBioGPSEnsemblUniProtRefSeq (mRNA)RefSeq (protein)Location (UCSC)Chr 22: 35.61 – 35.64 MbChr 15: 76.9 – 76.93 MbPubMed searchWikidataMyoglobin (symbol Mb or MB) is an iron- and oxygen-binding protein found in the cardiac and skeletalmuscle tissue of vertebrates in general and in almost all mammals. Myoglobin is distantly related to hemoglobin.
SteakA steak is a cut of meat sliced across muscle fibers, sometimes including a bone. It is normally grilled or fried, and can be diced or cooked in sauce. In some cases, like in the dish steak tartare, the meat is eaten raw.
CaramelizationCaramelization is a process of browning of sugar used extensively in cooking for the resulting butter-like flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C24H36O18), caramelens (C36H50O25), and caramelins (C125H188O80). As the process occurs, volatile chemicals such as diacetyl (known for its intense butter-like taste) are released, producing the characteristic caramel flavor.
Maillard reactionThe Maillard reaction ( MY-ar(d); French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds that give browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, falafel and many other foods undergo this reaction.
HemeHeme (American English), or haem (Commonwealth English, both pronounced // ), is a ring-shaped iron-containing molecule that serves as a ligand of various proteins, especially as a component ofhemoglobin, which carries oxygen in the bloodstream. It is composed of four pyrrole rings with two vinyl and two propionic acid side chains. Heme is biosynthesized in both the bone marrow and the liver.
HemoglobinHemoglobin (haemoglobin, Hb or Hgb) is a protein containing iron that facilitates the transportation of oxygen in red blood cells. Almost all vertebrates contain hemoglobin, with the sole exception of the fish family Channichthyidae. Hemoglobin in the blood carries oxygen from the respiratory organs (lungs or gills) to the other tissues of the body, where it releases the oxygen to enable aerobic respiration which powers an animal's metabolism.
IronChemical element with atomic number 26 (Fe)–↑Fe↓Rumanganese ← iron → cobalt
BeefMeat from cattleA raw rib roastA serving of prime rib roastWagyu cattle are an example of a breed raised primarily for beefBeef is the culinary name for meat from cattle (Bos taurus). Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12.
Food browningBrowning is the processes of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology. Though there are many different ways food chemically changes over time, browning in particular falls into two main categories: enzymatic versus non-enzymatic browning processes.
CombustionThe flames caused as a result of a fuel undergoing combustion (burning)Air pollution abatement equipment provides combustion control for industrial processes.Combustion, or burning, is a high-temperature exothermicredoxchemical reaction between a fuel (the reductant) and an oxidant, usually atmospheric oxygen, that produces oxidized, often gaseous products, in a mixture termed as smoke.
Heterocyclic amineHeterocyclic amines, also sometimes referred to as HCAs, are chemical compounds containing at least one heterocyclic ring, which by definition has atoms of at least two different elements, as well as at least one amine (nitrogen-containing) group. Typically it is a nitrogen atom of an amine group that also makes the ring heterocyclic (e.g., pyridine), though compounds exist in which this is not the case (e.g., the drug zileuton).*As an Amazon Associate I earn from qualifying purchases.