Which technique is used to create a crust on meat before roasting?

Searing is the technique used to create a crust on meat before roasting. This method involves cooking the surface of the meat at a high temperature in order to develop a brown, caramelized crust, which enhances both the flavor and texture of the dish. The high heat causes the Maillard reaction, a chemical process that occurs when amino acids and sugars in the meat react, leading to the formation of complex flavors and aromas that contribute significantly to the overall tastiness of the final dish.

In contrast, steaming involves cooking food with steam, which does not contribute to browning or crust formation. Poaching is a gentle cooking method that involves submerging food in simmering liquid, typically resulting in tender, moist meat but lacking a crust. Braising is a method that combines both dry and moist heat, usually involving searing followed by cooking in liquid; while it can create flavor, it does not achieve a crust in the same way that searing does. Thus, searing is the distinct technique best suited for creating that desirable crust on meat before roasting.