Sear
Dry heat
A hard, fast hit of heat on a dry surface to build a browned crust before finishing by another method.
01At a glance
CategoryDry heat
Taste impact↑ Bitter, Umami
TextureCrispy, Juicy
02How to do it
- 1Dry the surface completely and season just before cooking.
- 2Heat a heavy pan until very hot, then add a thin film of high-smoke-point oil.
- 3Lay the food down away from you and leave it untouched to form a crust.
- 4Flip only once the crust releases cleanly from the pan.
03Doneness & pitfalls
Doneness cues
- A uniform brown crust that lifts without sticking.
- The surface is set and colored, not gray or weeping liquid.
Common mistakes
- Moving the food too early tears the forming crust.
- A pan that isn't hot enough makes the food stew and stick.
- Overcrowding drops the pan temperature and prevents searing.
04How it shifts taste
Taste multipliers
mutesamplifies
Sweet
—
Sour
—
Salty
—
Bitter
1.10×
Umami
1.25×
Fat
—
Heat
—
05Texture outcomes
Crispy9.0
Juicy7.2
Ingredients it suits· 18