The Kitchen · Building Blocks
Searing Basics
Build rich flavor and a browned crust using high heat.
The Basics
Searing uses high heat to brown the surface of meat, seafood, or vegetables. This browning creates deeper flavor through the Maillard reaction.
Key Principles
Start with a properly heated pan. Pat the food dry before searing. Avoid overcrowding the pan.
Good to Know
Searing doesn't seal in juices. It develops flavor and texture. Thicker cuts of meat may need to finish cooking at a lower temperature.