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Useful culinary techniques from the world’s most renowned chefs.
Working with puff pastry
Searing is a useful technique to know when flash cooking meat, poultry or fish at high temperature. Get it right, and you’ll be able to create a beautiful crisp, caramelized crust on the outside, whilst keeping the inside moist and tender.
Bring your pan or griddle to a high heat, and then add oil or butter as per your recipe or taste.
Once the oil or butter is very hot, add the ingredient you wish to sear. For thin cuts, you can keep the heat high. For thicker cuts, turn it down. This can be as low as medium for a steak, or medium-high for a fat fillet.
Watch the cut closely as it sears, but resist the temptation to constantly flip or a crust will form.
When you see the first side has cook about two-thirds through, flip once to sear the underside.
If you’re adding a sauce, put it underneath the steak or fillet or you will ruin the sear.
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