Searing
TODO — short explanation of the Maillard reaction: a bone-dry surface, a hot enough pan, not moving the protein too soon, and resting it after.
Watch it
Recipes that use this technique
Seared Duck Breast with Red Wine Reduction
Chicken Alfredo with Fettuccine and Parmigiano
Beef Bourguignon with Bacon and Pearl Onions
Mains
Teriyaki Pork Bites with Forbidden Rice
Kapusta z Kielbasa (Polish Braised Sauerkraut with Kielbasa and Potatoes)
Zupa Ogorkowa (Polish Dill Pickle Soup)
Roasted bone-in chicken breasts with baby potatoes
