Pan-Searing
Cooking food in a hot pan with minimal fat to develop a crust, similar to searing but often at slightly lower heat.
What You're Doing
Cooking food in a hot pan with minimal fat to develop a flavorful crust. Similar to searing but often at slightly lower heat, giving more control for thinner cuts.
Visual Cues
Look for these signs to know your technique is working:
- Crust forming on the contact surface
- Oil shimmering before adding food
- Steady sizzle maintained throughout
- Food releases naturally when crust is set
Why It Works
Direct contact between food and a hot metal surface provides efficient heat transfer. The thin layer of oil prevents sticking while allowing temperatures high enough for the Maillard reaction.
Failure Modes
Avoid these common problems:
- Oil not hot enough - no crust forms
- Moving food prematurely - tears the crust
- Pan too small - temperature drops
- Wet food surface - oil splatters and steams
Requirements & Guidelines
- Pat food completely dry
- Use high smoke-point oil
- Don't move food until crust forms
Technical Details (CKL)
pan "skillet" 30cm
heat pan to 190C
apply "oil" to pan
apply "protein" to pan
wait 4min