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Searing

  • Searing is performed most commonly to lock the juices in (meat), create a nice color – sear (meat and vegetables), and add more flavor to the exterior of food.
  • It is commonly performed on meat or fish or vegetables.
  • It is an incomplete action, which needs to be followed by other cooking techniques that fully finish the cooking, such as braising, roasting, etc.
  • In my recipes, you will often find a cooking technique called pan searing with finishing in the oven (finishing in the oven describes following up the pan searing with roasting in the oven).
  • Searing is performed on medium-high to high heat and any kind of pans or pots can be used. It can also be performed on a grill (some grills even have a specialized searing section).
  • Because it is a dry-heat cooking method, you only need to use enough oil to just lubricate the pan (your food is never immersed in oil).
Kitchen Guide

Cooking Techniques

September 29, 2023

There are many cooking techniques and the goal of this section is to bring you an overview and basic information about the most common ones.

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