Searing Objective Produce a flavorful, well-browned crust on thick steaks, chops, fish, or poultry before the interior of the food is finished with a gentler method. Create fond brown bits stuck to the pan for use in a sauce or braising liquid. Keys to Success Use a conventional, rather than nonstick, skillet; it helps fond to develop. A light film, enough to coat the bottom of the pan, is usually enough, especially for meat or poultry with any fat, which will render, giving more fat, during cooking.
Very hot: Make sure the pan is very hot and the fat is almost smoking. Old, black, cast-iron frying pans are especially good for sauteing. Dried: Because home stoves do not get as hot as commercial ones, it is a good idea to dry whatever is to be sauteed just before putting it into the pan. Drying removes moisture so that steam will not result. Uncrowded: The pan must never be crowded; this causes steaming, which prevents searing.
Uncovered: Never cover the pan, or it will steam rather than saute. Saute is used much more in professional cooking than in home cooking, probably because commercial kitchens are required by law to have excellent exhaust systems. When you saute properly at home, there likely will be a lot of smoke.
Be forewarned if a smoke alarm is nearby. But if the stove is near an open window, or there is a good exhaust system, sauteing is one of the most convenient cooking techniques because it is so fast. This recipe is from a book long out of print, ''Bistro Cookbook,'' by Alexander Watt.
Watercress, a lettuce leaf or fresh parsley for garnish. In a saute pan just large enough to hold both steaks, heat 2 tablespoons of the butter and oil until almost smoking. Dry the steaks and saute: Cook on the first side 2 minutes, turn and cook on the second side until a drop of blood ''pearls'' on the top surface.
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Sheet Pan Chilaquiles. Salmon Cobb Salad with Lemon Vinaigrette. This site is not optimized for your current browser Internet Explorer In addition to adding bitter flavors, scorching may introduce carcinogens to the meat, according to the National Cancer Institute. This method is generally low-fat, since you only need enough oil or butter to lightly coat the surface of the pan to prevent sticking— here's more on how to do it.
Health Boost: If using a nonstick pan, you may be able to use even less fat than the recipe calls for since food will slide on the nonstick surface anyway. Also, recipes that call for butter to grease the pan can usually work just as well with a mix of butter and oil, or just oil alone, depending on the intended flavor profile of the dish. Pan-frying, a. Deep-frying, of course, is when your food is completely submerged in the oil— here's more on that technique.
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