Searing
Brief contact with a very hot surface to drive the Maillard reaction. It browns, it does not "seal in juices".
Recipes using this tag
five- First revision
Sauce Périgueux Spaghettini with Seared Duck Breast
Sauce Périgueux is the classical French truffle sauce. It is built on demi-glace, not on butter.
French · Italian - Second revision
Dan Dan Udon
Hard-fried pork with bloomed dried chilli, garlic, ginger and Yibin suimiyacai, on udon. A cold sauce of blended silken tofu and peanut satay binds the bowl.
Sichuan · Chinese - First revision
Charred Pointed Cabbage in Harissa Tomato with Tahini and Sumac Onions
Pointed cabbage is cut into wedges and seared hard on both cut faces, then basted in brown butter.
Levantine · North African - Second revision
Pan-Seared Duroc Pork Chop, Demi-Glace and Mustard Sauce
Bone-in Duroc chops, 2.5 cm thick. Dry-brine with salt and MSG for 45 min. Render the fat cap on its edge. Sear in the pan and turn every 30 s to 55 °C.
British · French - First revision
Beef Wellington: Moisture Control as the Whole Problem
Research on why Wellingtons fail and what the techniques that fix them are actually doing — octagonal searing, duxelles dehydration, layered moisture barriers and two-stage baking.
British · French