Why does oil or fat make foods sear,roast or brown faster and better than just placing it bare on a very hot surface?
In: 6
Heat transfer due to increased surface area contact. Most food surfaces are not flat, but the cooking surface usually is. This means the food is only in direct contact with the heat in those spots that can actually touch the cooking surface. The hot fat/oil helps transfer the heat of the cooking surface to the uneven food surface, allowing for a more even looking sear.
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