Searing and Quick Pan Sauces

To become a great home cook often means just doing little things, like a pleasing presentation or cooking what's in season. Making a quick pan sauce is one of the best "little" things to do after you've cooked a chop, chicken breast, steack, etc. Quick pan sauces take only the amount of time you need to let your meat rest after cooking, and they add a world of flavor.

The key to a successful pan sauce is searing the meat properly. Searing generates wonderfully flavorful bits on the pan, (referred in cooking books as the "fond"), and a great crust on the meat. These bits are then combined with the juices of the meat and a wide variety of possible liquids and flavorings. (For those of you who are interested in the chemistry of cooking, searing involves a chemical reaction known as the Maillard reaction. This describes how flavorful compounds are produced when amino acids and sugars combine in the presence of heat). Contrary to popular belief and many cookbooks, searing does not seal in the juices of the meat. The temperature to which the meat is cooked largely determines juiciness.

Searing properly is easy as long as you remember some key points:

1) Bring the meat to room temperature, if at all possible.

2) Pat the meat dry.

3) Choose a stainless steel pan that is large enough to hold the meat comfortably. Do not use a nonstick pan. Also, do not use an aluminum pan, (any pan sauces which have an acidic component will develop an off taste due to the acidic reaction with aluminum).

4) Add a thin layer of oil or butter/oil combination (butter alone will burn), to a very hot pan. You can tell the temperature is right as the oil should be shimmering, but not smoking.

5) Do not salt the meat until after you have turned it, (salt brings out moisture and if you presalt, you will end up steaming it).

6) If you are searing small pieces, e.g. chicken or sirloin tips, do not crowd them. If they are crowded, the meat will steam.

7) Do not turn the meat until after the crust has fully formed on the pan side. It is easy to tell if the crust has formed, as the meat will no longer stick to the pan.

Once the meat is cooked, you can make all sorts of sauces, some quite elaborate. But a quick pan sauce is very easy and allows you to be as imaginative as you like. The steps are as follows:

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