Technique
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5 min read
Searing without fear
Most sticking is impatience. Protein grips a cold or under-heated pan and only releases once a crust has formed. Heat the skillet for three full minutes before the oil goes in.
Listen to it
A good sear sounds like steady applause. A faint sizzle means the pan is too cool; spitting and smoke means it is too hot. Leave the meat alone until it slides when you nudge the pan.
Cook it in something that lasts.
Every recipe in the journal is tested in Panwright pieces on gas and induction.