To produce a brown surface on a food by use of relatively high heat for a brief period of time, giving the food an appetizing color and a richer flavor by caramelizing the proteins and/or sugars on the surface.
To produce a brown surface on a food by use of relatively high heat for a brief period of time, giving the food an appetizing color and a richer flavor by caramelizing the proteins and/or sugars on the surface.