How to sear properly
A good crust comes from three things: a dry surface, a hot pan and patience.
1. Dry the food
Moisture makes steam, and steam stops browning. Pat meat or fish dry with paper towel and salt it just before cooking.
2. Heat the pan first
Heat the empty pan for a few minutes, then add a thin layer of oil with a high smoke point. It should shimmer before the food goes in.
3. Leave it alone
Put the food down and do not move it. It releases from the pan by itself once the crust has formed. Turn once.
Do not crowd the pan
Too much food cools the pan and it steams instead of sears. Cook in batches.
Finish
Rest meat for a few minutes. A squeeze of lemon or a knob of butter at the end brings it together.
Tools I use for this
A heavy pan holds heat well. Lodge cast iron pan on Amazon UK. A light mist of oil from an oil spray bottle on Amazon UK keeps the layer thin. More in tools I use.
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