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Searing or pan searing is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food (usually meat such as beef, poultry, pork, or seafood) is cooked at high temperature until a browned crust forms.
As meat cooks, the iron atom loses an electron, moving to a +3 oxidation state and coordinating with a water molecule (H 2 O), which causes the meat to turn brown. Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids.
Searing meat is probably what we use our cast-iron skillet for the most often. The pan's unparalleled heat retention ensures a perfect crust every time, and since the heat is distributed evenly ...
A black and blue steak (sometimes called a Pittsburgh-style steak) is a combination of rare and seared meat. This cooking method may seem odd because most steak is served medium-rare or medium.
Start with a quality 12-ounce ribeye at room temperature. ... Put more oil than your cardiologist might recommend in a hot pan and trust the process. Sear for 3 to 4 minutes per side.
Water vapor is a critical component of how pan frying works. Raw meat products contain up to 73% water. [4] The meat is cooked by the evaporation of this water. When the water is vaporized it leaves the meat through pores in the surface of the meat. Another source of water vapor is the Maillard Reaction. This reaction is responsible for why ...
Let the meat come to room temperature The first step to getting a great crust on a steak is ensuring that it’s not cold when you place it in the pan. Let the meat sit out at room temperature for ...
Browning is typically done using a frying pan, which is generally preheated to a medium high temperature to avoid sticking. In order to brown properly, the meat should first have surface moisture removed. This is usually achieved by patting the meat with a paper towel to remove water. [1] [page needed]