Seared Grey

Searing

Searing or pan searing is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food 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. 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).

Grey

Grey or gray is an intermediate color between black and white. It is a neutral or achromatic color, meaning that it has no chroma. It is the color of a rain or storm cloud, of ash, and of lead.

seared

Verb

1. simple past and past participle of sear

Adjective

1. blackened by heat; scorched; burned
2. having the surface cooked and crispened (particularly by cooking on a grill or pan)

grey

Adjective

1. Commonwealth standard spelling of gray.
2. Synonym of coloured (pertaining to the mixed race of black and white).

Verb

1. Commonwealth standard spelling of gray.