Skill 8 of 16

Searing

A hot pan and the patience not to move it.

What it means

Sear

Searing means cooking the outside of meat or fish in a hot pan, without moving it, until a deep brown crust forms. The crust is packed with flavor, and it only forms on a dry surface.

How you’ll know: It sizzles loudly the moment it goes in, and it lets go of the pan on its own when the crust is ready.

Pat dry

Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.

How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.

Shimmering oil

Oil shimmers when it’s hot enough to cook: its surface looks rippled and wavy, like heat over a road. That’s your cue to add the food, just before the oil would start to smoke.

How you’ll know: The oil looks wavy and runs thin like water when you tilt the pan, with no smoke yet.

Rest

Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.

How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.

Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.