Cookbook:Searing
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Searing is a cooking technique where you quickly brown the surface of food, usually meat, at high temperatures. This process creates a flavorful crust on the outside while locking in the juices inside. It’s often done in a hot pan, grill, or oven. The goal is to achieve that deliciously browned exterior without overcooking the inside.
Ingredients
[edit | edit source]- High-quality meat
- Seasoning
- A heavy pan
- High smoke point oil
- Tongs or a spatula
- Thermometer (optional)
Steps
[edit | edit source]- Preheat the pan: Heat your pan on high until it’s very hot. This ensures an even sear.
- Add oil: Once the pan is hot, add enough oil to coat the bottom.
- Season the meat: Right before placing the meat in the pan, season it generously.
- Sear the meat: Place the meat in the pan and let it cook without moving it for a few minutes. This will help develop a nice crust. Flip it and repeat on the other side.
- Finish cooking: Depending on the thickness and type of meat, you might need to finish cooking it in the oven or on a lower heat setting in the pan.