Searing

Amazing Flavors!

Pork, steaks, chicken and seafood are fantastic prepared this way. Start with a hot skillet on the stove to get a delicate brown crust on the outside of the food and then roasted in the oven. The secret is the two step process. It is the roasting that helps keep the meat moist inside without potentially burning the outside.

Why sear food? The reason I use this method, is to make the food taste better, provide an attractive yet interesting texture to the food.

Some believe that you "seal in the juices" of the food, however, the truth is; the texture, flavor and seasonings used are what makes it taste so amazing.

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Cook's Note: Blot dry food, including foods that have been marinated. Moisture will not produce desired results. Important that meat and pork set out for at least 30 minutes, chicken and fish at least 10 minutes.

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