Cooking Method
Searing
Searing is the application of high heat to the surface of food to create a browned crust through the Maillard reaction — a chemical reaction between amino acids and sugars that produces complex flavors and aromas. Searing does not seal in juices as commonly believed, but it dramatically improves flavor and texture.
Tips for success
- Pat the surface completely dry before searing — moisture steams instead of browns.
- Preheat the pan until it's very hot before adding oil.
- Don't move the food — let it release naturally when a crust has formed.
- Season just before searing to avoid drawing out moisture.
Common Mistakes
- Overcrowding the pan — lowers temperature and causes steaming.
- Moving the food too early — it will stick until the crust forms.
- Using too little heat — medium heat won't produce a proper Maillard crust.
