All lessons in the Dry-Heat Cooking Methods section:
Searing is what gives many roasts, stews, braised dishes and even certain types of seafood that gorgeous, rich color and sweet flavor.
It is a common mistake to use the terms pan-searing and pan-frying interchangeably. While searing is somewhat similar to pan frying, it is generally done over higher heat and is used to quickly brown the surface of foods without cooking them internally.
In this lesson, you will learn how searing works. You will understand when to sear foods and how to sear on the stove top so you can add intense flavor and color to your cooking.
At the end of this cooking school lesson, you will be able to:
- describe what searing is
- understand why searing does not “seal” in juices
- determine when to sear foods
- properly sear foods on the stove top
In partnership with:
Northwest Culinary Academy of Vancouver