THE FIRST CASE: SEARING

ETYMOLOGY:

1- sear, sere  (v.) Old English searian ",  Means "to brand, to burn by hot iron" In cooking, searing is a technique which quickly cooks the exterior of a food item. Hence dry up, to whither.

The Arab cognate, a perfect match, is s`r, sa`iyr, (see the above JPEG). The Arabic term is found in the Qur'an. Hence, its occurence in Classical Arabic leads us to believe that it is without doubt the origin of the English sere, sear. 

MEANING:

Searing (or pan searing) is a technique used in grilling, roasting, braising, sautéing, etc. that cooks the surface of the food (usually meat, poultry or fish) at high temperature so that a caramelized crust forms. A similar technique, browning, is typically used to sear or brown all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven.

It is commonly believed that this acts to lock in the moisture or "seal in the juices" of the food. However, it has been scientifically shown that searing results 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:

Many people will tell you that the secret to the perfectly grilled steak is in the searing. But what is searing and how does it work? The theory is that searing creates an impenetrable crust on the surface of meat that block the flow of juices. Experience and science tell us something different.

If you like your steak more than medium you shouldn't try searing your steaks. You'll end up with a charred piece of dry beef.

Searing is not simply for steaks. The secret to a great prime rib is to start it at a high temperature to sear the surface and then lower the temperature to finish it off. chicken, and roasts all benefit from searing, though maybe not the way you think.  Below is a recipe for Pan-Searing
Bismillah, bon appetit:-)