What it is.
To sear is to brown the outside of food in a very hot pan, often with a little oil. It is fast, and it builds a dark crust.
Steak, chicken, fish, scallops and big pieces of meat for a stew are seared. Recipes also say brown the meat.
Why it works.
Browning is a chemical change. Above about 140°C (285°F), proteins and sugars on the surface react and make hundreds of new flavors and a brown color.
Water cannot get hotter than 100°C (212°F). So a wet surface has to dry before it can brown. That is why dry food in a hot pan browns, and wet food in a cool pan turns grey.
Searing does not seal in juices. Its job is flavor and color.
What to look for.
- The oil shimmers and moves easily in the pan.
- A loud sizzle when the food goes in.
- The food lets go of the pan by itself when the crust has formed.
- Deep brown, not black.
Common mistakes.
- It turned grey, not brown.
- Pat the food dry, and heat the pan well before it goes in.
- It stuck and tore.
- Leave it alone. It lifts easily once it has browned.
- The pan filled with liquid.
- Cook in batches with space between the pieces.
- Lots of smoke and a burnt taste.
- Use an oil that takes high heat, and turn it down a little.
