Cookbook:Searing
| Was this page created by accident or as a test? Please improve the educational quality of this page, and clarify what the intentions are on the discussion page so other people may contribute. The page might be able to remain at Wikibooks after 7 days when further development is likely.
Additional comments: is this meant to be a technique or a recipe?
Please consider notifying the author(s) with {{subst:Query notice|Cookbook:Searing|~~~~}} |
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- High-quality meat
- Seasoning
- A heavy pan
- High smoke point oil
- Tongs or a spatula
- Thermometer (optional)
Steps
edit- 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.