If you really want to learn how to cook, then you need to practice the concepts taught in this lesson. We've compiled some "edible exercises" along with some supporting recipes that will help reinforce what was taught in this lesson.
To practice searing, purchase a small pork tenderloin. To start, preheat your oven to 375° F (190° C). Clean the pork tenderloin, lightly coat it with grapeseed (or vegetable) oil and season it with salt and pepper. Follow the instructions in the lesson and sear all sides, letting it develop good color before turning it. Transfer to the oven and roast for approximately 15 to 20 minutes or until it reaches the appropriate internal temperature. For medium doneness, the pork should be between 135° and 140° F (57° and 62° C). For well done, cook the pork to 165° F (74° C). Let the pork rest for at least 15 minutes before slicing and plating. Make a pan sauce, if desired.
Try cooking at least one of the recipes below. For the recipes that contain meat, you will notice that searing is used at the beginning of the cooking process and a different cooking method is used to finish the cooking process. For the seafood recipes, you will notice that searing is the only cooking method used. These types of foods are usually served almost raw or slightly underdone to ensure they stay moist.
Note: If making the Milk Braised Pork (recipe below), you will notice that the pork is only lightly seared. As you have learned, searing adds plenty of color to a final dish and sauce. For this particular dish, the final sauce shouldn’t be too brown. To maintain a “cream-color”, the pork is seared just until light golden.
In partnership with:
Northwest Culinary Academy of Vancouver