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 .
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 .
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 .
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 .
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 .
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 .
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 .
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 .
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 .
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 .