pan-searing
Hot surface browning
Pan-searing is a cooking technique that browns food quickly in a hot pan with minimal fat, creating a flavorful crust while keeping the interior moist.
The method works best with proteins like steaks, fish fillets, and scallops: Pan-sear the salmon for three minutes per side.
Often the first step before finishing in an oven or sauce.
Shallow pan for frying
- browningFood darkening when cooked
- crustHard outer layer
- caramelizationSugar's heat transformation
- sizzleSound of frying
flip · fond · Maillard · golden · crispy · timing · oil · temperature
Hard molded alloy
- stainless-steelRust-resistant iron alloy
- skilletShallow pan for frying
- tongsHinged grasping utensil
- spatulaFlat-bladed kitchen tool
thermometer · nonstick · burner · cooktop · exhaust · ventilation · trivet · timer
skillet
Shallow pan for frying
- browningFood darkening when cooked
- crustHard outer layer
- caramelizationSugar's heat transformation
sizzle · flip · fond · Maillard · golden · crispy · timing · oil · temperature · preheating
cast-iron
Hard molded alloy
- stainless-steelRust-resistant iron alloy
- skilletShallow pan for frying
- tongsHinged grasping utensil
spatula · thermometer · nonstick · burner · cooktop · exhaust · ventilation · trivet · timer
steak
Thick beef slice
filet · halibut · shrimp · tenderloin · swordfish · veal · tofu · medallions · cutlet · snapper
- Seafood Cookinggrilling, poaching, steaming, baking, broiling
- quail cookingroasting, grilling, braising, basting, brining
- fish cookingsmoked trout, trout almondine, smoked haddock, fried bass, baked cod