Heat & Searing
Searing
a deep golden crust on chicken, steak, and vegetables.
My video walkthrough is coming soon
Until then, the notes below are what I’d tell you if you were standing in my kitchen.
Pale, gray chicken almost always means a wet surface or a pan that wasn't hot enough. Fix both and you get a deep golden crust. Color is flavor.
Do this
- Pat it bone dry. Any moisture on the surface has to steam off before browning can even start.
- Get the skillet or flat top properly hot first. The oil should shimmer, and the food should sizzle the second it lands.
- Lay it down and leave it alone. When the crust is ready, it lets go of the pan on its own.
Watch out for
- Don't crowd the pan. Too much at once drops the heat and everything steams. Work in batches, even when you're in a hurry.
- Don't flip too early. If it's still sticking, it isn't ready yet, so give it another minute.
- Don't walk away while the pan heats. Add the oil once it's hot, and get the food in while the oil shimmers, before it smokes.
Remember
Dry food, hot pan, hands off. The crust forms when you stop fiddling with it.
Recipes that build this skill
Ready to practice?
You learn searing in the kitchen, not on a screen. Cook something that uses it, tap “I made it,” and it’ll show up on your journey.