As a chef, I am constantly experimenting with different cooking techniques that enhance the flavors of my meals. Today I am sharing my insight into both searing and frying. I prefer searing because of the levels of flavor it creates; also there is a true art to it.
With frying, you just drop your food into the oil and pull it out when it’s done, but with searing, you almost have to understand the meat. You have to resist the urge to agitate it and allow it to tell you when to move. And there is something about the notes of caramel, bitterness, and nuttiness that makes it far more palatable. So let’s get to it!
A par-cooking* technique which uses a small amount of fat and high temperatures to achieve a Maillard reaction (browning of a meat surface)
Why do it
Searing meat as part of the cooking process enhances the depth of flavor. Searing introduces dark caramel flavor, hints of sweetness, nuttiness, and bitterness.
Start with a stainless steel or cast iron pan. Add a SMALL AMOUNT of fat (oil, butter, etc. ) and place the pan over high heat. Make sure meat is dry. Once the fat becomes glossy and slightly smoky and the meat to the pan.
Leave the meat alone for a few minutes, meaning, resist the urge to move it around or flip it. When the meat is seared, it will naturally release itself from the pan. Flip meat to the other side. Once all sides are seared continue with the desired cooking technique.
*- par- cooking means to cook partially. Though this is most commonly used as a par-cooking technique, searing may also be used to fully cook thin meats/seafood
A cooking technique which submerges food in a large amount of fat over direct heat
Why do it
Frying has many advantages. Frying allows you to cook foods very quickly. Because frying is done at such high temperatures, foods submerged will quickly form a crisp golden brown outer layer which will trap flavors and moisture within it.This allows for the food to remain tender and prevent it from becoming saturated in oil. Frying also creates interesting texture contrasts with the crisp of the outer layer combined with
This allows for the food to remain tender and prevent it from becoming saturated in oil. Frying also creates interesting texture contrasts with the crisp of the outer layer combined with warm softness of the food inside.
Choose oil with a high smoke point. Fill a deep pot no more than halfway. Preheat oil to the desired temperature (usually between 375?f and 400?f). Once oil is hot, place food into pot. Fry until desired temperature is achieved. Remove food from pot and drain excess oils.