Technique: Raidir
By: Barnaby Dorfman

About

According to "the New Larousse Gastronomique," 1977 English edition, it is a "culinary term meaning to sear a foodstuff quickly in butter or other smoking hot fat." However, other cooking references simply use the french translation of "to stiffen" and apply it to a number of techniques that firm up foods.

Information
Translations: Раидир, Raider