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How to Sear

Wonder what your cookbook means when it calls for searing? We've got you covered.

Photo: Mary Ellen Bartley

1. Start with a hot pan with a little oil in it. A heavy pan with a thick bottom is best -- preferably not a nonstick.

2. When the oil is at its smoking point (you’ll be able to see the heat coming off), place your food into the pan. Don’t move it around.

3. Wait until your piece of food has a nice crust on it. Then flip it and do the same thing to the other side.

4. If you have a thin piece of meat or seafood (like a scallop), you’re ready to serve. If you need to continue cooking, though, place the whole pan into a hot oven until the piece of food is cooked through. This is a great way to seal in the juices of a good cut of meat.

Nestpert: Carla Hall cooked her way into the finals on season five of the award winning Bravo show, Top Chef. Today, she continues to cook from the heart as an entertaining expert, and owner and Executive Chef of Alchemy Caterers in Washington, DC.

-- The Nest Editors

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