"Drying proteins before you sear them is key. It's the only way you'll get a nice, dark sear. It's also one of my biggest pet peeves when people don't do it!"Lemneiphoto / Getty Images
"When it comes to getting a proper sear on meats, the two most important things are using a heavy-bottomed pan that can withstand the heat , and letting it heat up for long enough. For most things, allowing your pan to preheat for five minutes is long enough to develop a nice, dark crust. It may feel like a long time, but the extra five minutes are seriously worth it!"
Nobody should ever take advice from Culinary School students lol 😂
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