pan searing
Crust-making technique
Pan searing is a cooking technique where food—typically meat or fish—is cooked in a very hot pan with a small amount of oil to create a browned, caramelized crust while keeping the interior moist.
The high heat and direct contact with the pan surface produce the Maillard reaction that develops flavor and texture: Pan-seared scallops with a golden crust.
- sizzleSound of frying
- skilletShallow pan for frying
- crustHard outer layer
- browningFood darkening when cooked
- hotHaving much warmth
oil · butter · caramelization · steak · filet mignon · crispy · golden · cast iron · smoke · high heat · flip · tongs · meat thermometer · fond · juicy · surface · rendering · crackling
- cooking techniquessimmering, boiling, frying, saute, stir-frying
- cooking methodsfrying, boiling, baking, grilling, roasting
- Seafood Cookinggrilling, poaching, steaming, baking, broiling
- searing methodsbroiling, grilling
- Quick Mealssandwich, grilled cheese, quesadillas, cereal, sandwiches
- fish cookingsmoked trout, trout almondine, smoked haddock, fried bass, baked cod