Searing meat is all about enhancing flavor. Oh, what a flavor! When the meat is placed in the hot pan with a scorching heat and the meat’s surface immediately begins to caramelize. When you cook your stew, roast or braise this results in the deep and savory taste that we love on an cellular level. It’s the kind of flavor which makes us desire go through our plates and lick them clean. Sears are not necessary, so not even licking plates good times. Here’s how.
Searing meat can seem like a redundant and lengthy step in an recipe. It’s not cooking the meat hereit’s usually cooked in the oven, or while the stew cooks. It’s not even sealing in the juices — that’s an untruth. It’s really not doing much, actually — other than creating that amazing taste.
What can a caramelization process affect the taste of your dish? Quite a lot. Imagine a cut of steak grilling over high heat. all those delicious flavorful, savory, nutty, and deeply caramelized tastes! Now imagine a steak being cooked on medium heat: dull and spongy and taste ….utterly dull. The same flavor (or the lack in flavor) is what we’re discussing in a braise or soup.
I believe that searing your meat is well worth the effort. It’s an additional bit of work, but it pays off with huge benefits in the taste of the final dish.
Convinced? Still not convinced? Let us know with us in the comment section. In the meantime, here are a few important tips to be aware of:
Make sure that your pan is heated
It is essential to cook at high temperatures to achieve a true caramelized, deep-brown smear on the outside of your meat. You should use the stainless steel or an cast iron pan to do this type of cooking. Stay clear of non-stick pans. Add a few teaspoons vegetable oil (which has an increased smoke point) and place the pan on a high heat. The meat should be dry as the oil heats upas this prevents the meat from steaming and not searing. If the oil begins to smoke and shimmer at a moderate level then you’re ready to add the meat.
Apply a thin coat of oil
In the process of cooking, the oil becomes not primarily a cooking medium and is more of a means to create a uniform surface to the cooking pan and meat. This will result in an even, beautiful caramelization, and will prevent certain spots from burning while the other spots remain pale. While the oil is heating it, swirl the oil until you get a thin layer on the bottom of the pan.
Don’t overcrowd the pan.
If you’re cooking a huge meat piece, be sure that you cook it in the right size pan to be able to hold the entire piece. For smaller portions of meat, for example stew, allow some inches between the meat pieces. This will ensure even cooking and stops crowded meat from steaming and not searing.
Beware of the temptation to get bogged down
After you’ve put the meat into the pan, allow it to sit. It’s tempting is to look beneath the meat or change the meat around as the saute we use for our food but you must resist! The meat requires a few minutes of continuous contact in order to sear properlyit will actually adhere on the surface of the pot initially and release as it gets sear-cooked. After a couple of minutes move the pot. If the meat is released from its pan it’s now ready to flip to a different side.
After you’ve fried all sides of your meat You’re now ready to transfer the meat to the braise and place into the oven to bake or follow the cooking method your recipe calls for.
INGREDIENTS
- Lamb, beef, pork, chicken, or any other meat
- Vegetable oil
- 1 cup white or r
EQUIPMENT
INSTRUCTIONS
- Pick the proper pan To cook meat properly cast iron or stainless steel skillet is ideal. They can be heated to a very high temperatures, and will help cook the meat evenly and quickly. Pans with enamel-lined interiors and Dutch ovens are suitable however, you should use slightly lower temperatures as the enamel could break. Don’t use non-stick cooking pans for searing.
- Prepare the meat Preparing the meat the way you plan to cook it. Cut large pieces of meat into pieces that are bite-sized to make a stew or roast, then tie it up by using twine and the list goes on.
- Pat dry the meat The meat should be dry using paper towels. This helps improve interaction between meat and pan, and reduces the steam that is created during cooking.
- Sprinkle with salt and pepper. Just before cooking you can sprinkle the meat with the salt as well as pepper. Don’t do this until you’re ready to place the meat into the pan, or else the salt will draw moisture away from the meat, and you’ll have to pat dry the meat once more.
- Bring the skillet up to a medium-high temperature and then set the skillet on medium-high to high temperatures. After you’ve grilled several batches, you’ll know exactly how high you can go depending on your stove’s particulars and the skillet you have. (On the electric cooktop, I begin with medium-high, but end up changing to a couple of inches as the pan becomes hot.)
- Cover the pan with oil Make sure to coat the pan in vegetable oil enough to coat on the inside of the pot. When it sparkles and flows easily it’s done.
- Incorporate the meat into the pan. Carefully place the roast or other pieces of meat into the pan. The meat should sizzle upon contact and eventually become “glued” to the bottom of the pan. If you’re cooking small pieces of meat, set they in a single layer, spaced an 1 inch or less apart cooking in batches if needed.
- Let the meat brown in a steady manner: For the first two minutes Do not take the meat off of your plate. Don’t try to pull it from the pan. simply let it cook.
- The meat is then turned over. Once the first side is fully cooked, it will come out effortlessly from the skillet. The pan should be shaken occasionally to check if it’s been released. If it does then flip your piece of meat (or chunks of the meat) on the other side. The seared area should appear caramelized and dark brown. If the glaze at the inside of the pot begins becoming dry or if there is a smell of burning, reduce the temperature and add a small amount of oil into the pot.
- Continue to sear the meat: Don’t move the meat while the second side begins to sear. It will easily release once it is sear-cooked. If you’re making a roast, allow it to cook all sides. If you are cooking smaller portions of the meat cook the sides, if you wish, or move them onto a clean plate. continue to cook the rest of the meat in batches. Deglaze the pan in between groups (see the next section below) and add additional oil as needed.
- In the process of deglazing the pan, as the meat cooks the glaze will become sticky and brown. will begin to form at the bottom of the pan. This is known as”fond. “fond.” When you’ve finished cooking take the entire meat to a clean plate. Then, pour 1 cup of broth, wine or water, into the pot. The mixture should begin to bubble and begin to boil and then start to dissolve the glaze. Scrape the pan’s bottom to remove any hard chunks. If you’re cooking braise or stew then add this liquid to the remaining liquid utilized to make the stew or braise. If you’re cooking steaks or another quick-cooking meat dish the liquid could be reduced further to create a pan-sauce that you can drizzle over the dish