< Back to Blog
Original link:

2023-07-08 09:12:05

How To Master The Maillard Reaction & Sear Meat Perfectly _ Epicurious 101

video content Image generated by Wilowrid

I'm Frank Proto .

I'm a professional chef and culinary instructor .

And today I'm gonna show you how to sear .

I'll go over how to sea your protein to make it crunchy and caramelized on the outside and juicy in the center .

And that contrast is what makes seared food so delicious .

This is searing 101 .

Searing basically means we're cooking over high heat with some fat in order to caramelize something .

In our case , it'll be protein .

The equipment that I like to use when I'm searing is a heavy cast iron skillet or a nice stainless steel saute pan , the cast iron holds on to heat really well and stays hot for a long time .

Whereas the stainless steel transfers heat really quickly .

This allows us to cook at a fairly high temperature without burning .

I have three different types of proteins here .

video content Image generated by Wilowrid

Generally , we see our thicker pieces of meat because we wanna get that nice crust on the outside and the nice juicy interior , you really don't want this to be ice cold when it goes in the pan , the inside is not gonna be cooked .

What I like to do is take it out 10 to 15 minutes before I see her and then cook it .

I don't think it necessarily needs to be at room temperature .

You're kind of getting into this sketchy area where it's sitting out for too long , especially with a thick piece of meat .

And the prep for these is almost identical for every single one .

First thing we wanna do is take a towel and make sure that there's no moisture on the outside .

It doesn't start to sear until that moisture is cooked off .

So the less moisture on our protein , the quicker we get that nice caramelization .

My chicken has the skin on .

That's great .

I want the fat , I want the crispiness for the skin .

So I leave the skin on .

I have two pieces of salmon here .

One that's not marinated with the skin on because crispy fish skin is delicious .

video content Image generated by Wilowrid

And then we have another piece of salmon that has a marinade marinades tend to burn if they have a lot of sugars .

If you've marinated long enough , the flavor is going to be inside the fish .

So you don't need a lot of excess stuff on the outside .

So keep it as dry as possible and dab it off .

My pork chop is ready to go .

My cast iron skillet is preheated .

If it's not hot enough , it just kind of goes flat and nothing happens if it's too hot and you put the pork chop in it , sputters and we get flames .

So we want to try and find that happy place in between .

The way that I can tell that the pan is hot enough is I'm gonna put some oil in and I wanna cover the bottom of the pan fairly well .

Basically , what I'm looking for is a little haze of smoke like I have now , my oil is kind of RPP and flows freely in the pan .

I'm using oil , which has a high smoke point .

Smoke point is basically the point at which the oil starts to smoke .

Anything with a high smoke point doesn't burn too quickly .

It holds the heat and that makes it a great oil for searing .

So my pan is nice and hot .

video content Image generated by Wilowrid

I'm getting a little haze of smoke .

I'm going to season well , heavily .

You can see that I season fairly high up because I want my salt to disperse really well .

I'm seasoning now because if I season earlier the salt draws out moisture from the meat and that will impede us from searing .

Well , ok .

And then we're gonna go into the pan drop away from you so that the oil splashes away from you .

You notice how I'm hearing , sizzling right away .

If you hear snap , crackling pop , that's when you know you're starting to sear .

I'm gonna let this cook until I have a nice brown crust on it .

You just wanna leave it be for the 1st 2 to 3 minutes so that if it does stick , it'll basically unstick itself after a while .

Let the pan do the work .

Let this get nice and brown before we flip it .

So it's been a few minutes here .

I'm just gonna take a look and if you look at that , we're getting some nice browning , I'm gonna leave it on this side for another like minute , minute and a half and then we'll give it a turn for the most part .

video content Image generated by Wilowrid

What I'm watching for is that this oil is not burning and smoking up the room .

You need to watch the pan and adjust the heat .

The cast iron pan takes a long time to heat up and cool down .

If you feel like it's not hot enough , go up and measures if you crank it and it gets too hot , it's gonna take an equal amount of time to cool down .

We're ready to go here .

I can give it a good turn and look at that .

The culinary term for browning is the ard reaction .

And you can see right here the proteins , the sugars in the meat and the salt and pepper have browned to give us a nice golden brown crust and that's what we want .

That is flavor .

Now that I flip my meat over , I'm gonna wait for the other side to get brown .

And now what I'm gonna do is I'm gonna hold it up on its side .

I wanna make sure that that fat gets nice and crispy as well .

And this will cook a little quicker just because there's less surface area .

This pork chop is super thick .

It's fully seared .

I got some nice brown on it .

I like to finish in the oven just for the fact that I don't want the oil to start to burn before my pork chop is done .

video content Image generated by Wilowrid

I'm gonna go throw this in the oven for about 5 to 7 minutes and then we'll let it rest .

My chicken thigh is basically the same method as the pork chop .

Except for the fact that the chicken has skin and nothing is better than crispy chicken skin .

I'm starting out with a fairly high heat in my pan .

I'm using the same canola oil .

My chicken gets some salt and pepper both sides and I'm gonna start my chicken skin side down .

The presentation side is the most important side .

Fish skin , chicken skin , anything with skin , you wanna make sure that's beautiful before you start moving anything around .

And once that skin starts to get nice , golden brown , you wanna turn it over and cook the rest of the way on the flesh side , it's gonna brown nice and evenly .

It's not like the pork chop where you need to hold it up on its side .

All I'm really worried about is that skin getting nice and crisp .

The great thing about chicken thighs is that they are juicy no matter how much you cook them .

So I'm gonna take this chicken thigh , put it in the oven about 3 50 .

video content Image generated by Wilowrid

Let it finish cooking through , let it rest and then we'll taste it .

I have a piece of salmon here , not marinated and it has the skin on .

I'm not using a cast iron here .

I'm using a stainless steel saute pan .

Same procedure as the pork chop and the chicken .

I want a nice coating of oil in the bottom of the pan and then I'm gonna see salt and pepper and then it goes in the pan skin side down , dropping it away from you .

If your salmon skin starts to stick , leave it alone , turn your heat down to a little bit of a medium and the skin will unstick itself eventually .

I still need like a minute before I turn this over .

I want that skin to be nice and crisp and brown .

If you have spots that don't have oil , you're gonna have hot spots that burn your protein .

So make sure that you have a nice covering of oil on the bottom of your pan .

I'm gonna turn it over .

I have a nice crispy skin .

If you feel like your skin didn't get enough color on it , you can flip it back , but I usually like to get it done on the first turn , lower our heat down a little .

video content Image generated by Wilowrid

We're not too worried about getting the flesh side super brown .

I like to cook my salmon to like a medium rare , medium , still pink in the middle .

This salmon kind of has a thick edge just like the pork chops and I'm not too worried about it .

I want that edge to be kind of nice and pink , kind of show the color the fish and not really be brown .

I'm not gonna put it in the oven .

It cooks fairly quick .

I'm gonna take the salmon out right now and I'm gonna let it rest and come up to temperature and hopefully we'll have a nice medium rare interior .

So this is my piece of marinated fish .

The marinade has some sugar in it and sugar tends to burn really quick .

So I'm not gonna go quite as hot as the other proteins .

I'm gonna get my pan covered with oil pretty well .

I'm gonna season up lightly just for the fact that this has some sugar and some salt in the marinade .

So we have water boiling off .

I think my oil is ready right now .

I don't need to be too high .

And you'll notice with this one , what happened right away because of the marinade in there .

It's sticking to my pan .

I turn my heat up just a little and I'm gonna leave it alone .

video content Image generated by Wilowrid

It will unstick itself .

Eventually , I also grabbed a fish spatula .

This is a spatula with holes in it .

It's super thin and bending .

And if you need to , we can easily just get under this and give it a turn .

I'm gonna take this out and put it over here .

I would tend to finish in the oven just like the pork chop and the chicken just because you're dealing with some sugar and it Caramelizes really quick .

So here you can see the difference really clearly between the marinated and the unm marinated .

The marinated salmon gets dark really quickly .

That sugar Caramelizes really fast .

And the unm marinated salmon kind of gets a nice golden brown crust when it comes to salmon and fish .

I really don't rest them .

I kind of just cook them , plate them , send them out when you see something , the meat tenses up and then you let it rest and the juices redistribute and you get a nice juicy end product .

So let's get our pork chop .

Give it a slice close to the bone .

You can see that we have some nice glisten juices .

The outside is still nice and crunchy and nice and brown .

video content Image generated by Wilowrid

Same thing with our chicken .

It's nice and brown on the outside and nice and juicy on the inside .

And for the unm marinated salmon , we just break it open .

It's nice and caramelized on the outside .

Beautifully pink and juicy on the inside .

If your proteins are seared properly , you're gonna get a nice crunchy salty outside and a juicy interior .

And that's the whole point of doing this beautiful presentation , Juicy and product .


Attention YouTube vloggers and media companies!
Are you looking for a way to reach a wider audience and get more views on your videos?
Our innovative video to text transcribing service can help you do just that.
We provide accurate transcriptions of your videos along with visual content that will help you attract new viewers and keep them engaged. Plus, our data analytics and ad campaign tools can help you monetize your content and maximize your revenue.
Let's partner up and take your video content to the next level!
Contact us today to learn more.