Searing
High-heat cooking to develop a caramelized crust.
What You're Doing
Applying high heat to create a caramelized crust on the exterior of food, typically proteins. This involves the Maillard reaction - a chemical reaction between amino acids and sugars that creates hundreds of flavor compounds.
Visual Cues
Look for these signs to know your technique is working:
- Golden-brown crust forming
- Food releases from pan easily when ready to flip
- Wisps of smoke indicate proper heat
- Sizzling sound when food hits the pan
Why It Works
The Maillard reaction occurs above 140°C (284°F), breaking down proteins and sugars into hundreds of new flavor compounds. The dry surface also allows for better heat transfer and crust formation.
Failure Modes
Avoid these common problems:
- Pan not hot enough - food stews instead of searing
- Moving food too much - crust cannot form
- Overcrowding pan - temperature drops, steaming occurs
- Wet surface - prevents browning
Requirements & Guidelines
- Equipment temperature ≥ 180°C
- Minimal movement during searing
- Pat protein dry before searing
Recipes Using This Technique
Technical Details (CKL)
pan "skillet" 30cm
heat pan to 200C
apply "oil" to pan
apply "protein" to pan
wait 3min