'Searing' is cooking the surface of a piece of meat at a high temperature until well browned. This technique enhances the flavour of the meat, leaves a flavoursome sediment in the pan that can be de-glazed and used for gravy, and makes the joint much more visually appealing once roasted.
-Heat a little oil in a pan over a high heat until the oil is smoking.
-Add the meat and fry until golden-brown.
-Continue turning and cooking the meat until browned on all sides.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.