One of the most famous and used techniques in cooking is that of sealing food products and especially different types of meat.
Basically sealing meat is searing over high heat for a short time with very little fat. The goal is the rapid formation of a dark golden crust over the entire surface of the product, which guarantees less or almost no permeability of liquids from the inside.
This makes the meat tender and juicy due to the retained juices and also develops a much better taste.
To implement this otherwise easy technique, we need to know some basic things.
First of all, the piece of meat we want to seal must be perfectly dry from the moisture on it. This is best achieved with kitchen, household paper that absorbs moisture.
There is no difference in technique no matter what kind of meat you use - poultry, pork, beef or even fish.
The next point is to choose a suitable pan or cooking plate - the appliance must have a non-stick bottom and be large enough to have space around the product. In the event that you want to seal more than one piece of meat and cannot provide the necessary distance between the individual steaks, it is better cook them separately.
The other key factor is the cooking temperature. It should be as high as possible.
This, of course, has its risks, because if we overdo it with the time, we may end up with a crust that is darker than desired. So that it doesn't happen, keep an eye on it and don't get distracted.
After the pan has heated up, put a little fat, so that it is distributed evenly on the bottom. Wait 30 seconds for it to heat up and put the piece of meat.
Contrary to the sauteing technique, where the products are shaken or stirred, here in meat sealing this should not happen in any way.
Allow the meat to seal on the side it is placed on without touching it. It may stick at first, but once it forms a crust, it will peel right off on its own.
This is also the moment when you need to turn it and cook it quickly on the other side, since here the time is already shorter.
Depending on the thickness of the piece of meat, as well as how well done you prefer it, in some cases it may be necessary to continue cooking, as only the outer layer is cooked and the inside may require further heat treatment.
In this situation, the meat is cooked in the same pan, in the oven or on a grill and cooking plate, but at a low or moderate temperature.
Once you have sealed it, you can be sure that the next processing will cook it, but not dry it out, because the crust formed by the sealing prevents the loss of the precious juices. However, do not cook it for too long, because even the best-sealed meat cannot remain tender and juicy with excessively long heat treatment.
Also remember that before you cut your Chicken Steak or Beef Steak you need to leave it for about 5 minutes.
Good luck and enjoy!
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