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Posted on 7/20/14 at 1:28 pm to LouisianaLady
The key is a nice thick pan and medium high heat but preheated for awhile. Oil and butter as you put your protein in. Finish with butter
Posted on 7/21/14 at 8:31 am to LouisianaLady
quote:
I struggle with cooking things over high heat for a nice sear.
I also struggle with this, mostly with fish. I've been working on it ALOT lately, trying new oils and different pans. I think I've finally got it down, but don't want to jinx it until I can consistently prepare a perfectly seared fish.
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