What are the fundamentals of searing?

Searing is the act of cooking an ingredient in a pan over very high heat to trigger the Maillard reaction and brown its exterior.

• Fats or oils are typically used in the pan as a thermal medium.
• Unlike sauteing, searing minimizes tossing or movement of ingredients to achieve a more crisp outer layer.

🍳 Kitchen Tool: Pan

🔥 Heat Type: Conduction w/ fat

🌡️ Pan Surface Temperature: 400°F/205°C+

🧪 Food Reaction(s): Maillard Dehydration Coagulation

Example Foods

• Searing a steak
• Develop a crust on a smash burger
• Searing chicken on a flat top