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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Cooking protein or vegetables quickly in a hot pan with a small amount of oil to achieve a crispy exterior and a tender interior.
Origin: European (Historical) — France
See full technique reference →Pan-searing involves the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs when food is cooked, resulting in the formation of new flavor compounds and browning.
Steak au Poivre (France): Creates crust for pepper coating adhesion
Yakimono (Japan): Develops umami-rich surface on fish
Churrasco (Brazil): Forms caramelized exterior on picanha cut
Primary Reaction
Maillard reaction
You're reading one of techniques available free. Full library with Gastronome.
Key Variables
You're reading one of techniques available free. Full library with Gastronome.
Uneven browning
Cause: Insufficient preheating of pan
Fix: Heat pan until water droplets dance before adding oil
Excessive smoke
Cause: Oil exceeding smoke point
Fix: Use oils with high smoke points (avocado, refined safflower)