What is the main purpose of searing meat before slow cooking?

Searing meat before slow cooking serves the primary purpose of enhancing flavor through the Maillard reaction. This chemical reaction occurs when proteins and sugars in the meat are exposed to high heat, resulting in the browning of the surface. This browning creates complex, rich flavors and an appealing aroma that are integral to the overall taste of the dish. The depth of flavor achieved through searing cannot be replicated during the slow cooking process alone.

While searing could potentially reduce cooking time slightly by starting the cooking process, its main value lies in flavor enhancement. Keeping meat moist during slow cooking is more about the cooking method itself—such as using sufficient liquid and cooking at a low temperature—rather than the searing process. Similarly, preventing bacterial growth is primarily addressed through proper cooking temperatures and food safety practices rather than through the act of searing itself. Thus, the emphasis on the Maillard reaction illustrates why enhancing flavor is the main purpose of searing meat before slow cooking.