Lesson 7 of 10 · Pro
Searing and a pan sauce
Sear meat or fish to a deep brown crust, cook it to a safe temperature, rest it, and turn the brown bits in the pan into a quick sauce.
What you will learn
- How to get a deep brown crust without the meat sticking
- How to use a thermometer, and the USDA safe temperatures
- Why meat rests before you cut it
- How to deglaze the pan and finish a sauce with butter or acid
Practice dishes
Dishes that use this skill include pan-seared chicken with a pan sauce, pork chops with pan sauce, seared salmon with butter sauce, chicken piccata, seared steak with a wine sauce, seared tofu.