Heat & Searing
Searing
that deep golden crust on meat and veg.
Haley’s walkthrough is coming soon
She’s filming a short video for this one. Until then, her notes below have you covered.
A deep golden crust is just dry food meeting a properly hot pan. Color is flavor, so chase it.
Do this
- Pat the surface bone dry. Moisture steams instead of browns.
- Get the pan genuinely hot before anything goes in. It should shimmer and the food should sizzle on contact.
- Lay it down and leave it alone. The crust releases on its own when it is ready.
Watch out for
- Do not crowd the pan. Too much at once drops the heat and you steam instead of sear. Work in batches.
- Do not flip early. If it sticks, it is not done. Give it another minute.
- Do not heat oil in a cold pan and walk away. Heat the pan first, then the oil.
Remember
Dry food, hot pan, and patience. The crust forms when you stop fiddling.
Recipes that build this skill
Ready to practice?
The fastest way to learn searing is to cook it. Make something, tap “I Made It,” and watch this skill grow on your journey.