Description
Cooking protein or vegetables quickly in a hot pan with a small amount of oil to achieve a crispy exterior and a tender interior.
Technical
Pan-searing involves the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs when food is cooked, resulting in the formation of new flavor compounds and browning.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
caramelizedtoastedsavorynuttyrichmeaty
Compounds: 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, 2,3-butanedione, 2-acetyl-1-pyrroline, methional, furfurylthiol
Wine Analogy
Bold Cabernet Sauvignon with charred oak notes
Coffee Analogy
Dark roast with caramelized sugar undertones