How To Master The Maillard Reaction & Sear Meat Perfectly | Epicurious 101
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- เผยแพร่เมื่อ 10 ต.ค. 2022
- Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time teaching you his foolproof method for searing any meat to succulent perfection. Get your cast irons ready and take notes as Frank explains it all step-by-step, helping you achieve results you never thought possible in your own kitchen.
Shop for products Frank uses in this demonstration!
Lodge Cast Iron amzn.to/3C4udHk
Made In Stainless Steel amzn.to/3DOFlJL
Oxo Tongs amzn.to/3SaZvC2
LamsonSharp Fish Spatula amzn.to/3BHvGlK
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Check out chef Frank on his TH-cam Channel, ProtoCooks!
/ @protocookswithcheffrank
Follow him on Instagram at @protocooks
Directors: Matthew Hunziker, Gunsel Pehlivan
Director of Photography: Jack Belisle
Editor: Boris Khaykin
Talent: Frank Proto
Sr. Culinary Director: Kelly Janke
Producer: Mel Ibarra
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Michael Cascio
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Kirsten Potts
Audio: Amelia Palmer
Production Assistant: Sophie Pulver
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Diego Rentsch
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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Shop for products Frank uses in this demonstration!
Lodge Cast Iron amzn.to/3C4udHk
Made In Stainless Steel amzn.to/3DOFlJL
Oxo Tongs amzn.to/3SaZvC2
LamsonSharp Fish Spatula amzn.to/3BHvGlK
When you buy something through our retail links, we earn an affiliate commission.
What’s the deal with that end? Nice shot of pork chop, rushed shots of chicken and regular salmon, then no marinaded salmon at all?
I know this may be sacrilege, but why not just use a nonstick pan instead of gobs of oil, especially with fish? 🤔
He's not using Made In stainless steel. He’s using All-Clad in the video. Also I don’t believe that’s a Lodge Cast Iron either.
@@ropro9817 It's because when searing, you need the pan preheated at a very hot temperature. The coating of the nonstick will get destroyed and it will eventually become useless. Never do searing in a nonstick pan.
Cast iron is probably the best option for searing. It can handle extremely hot temperatures very well, and can even go into the oven. Don't even try putting your nonstick pan into the oven.
How about the quarter-sheet pans with matching racks?
Frank: Let the pan do the work
Ramsay: Let the knife do the work
me: leaves the kitchen with no work to do
One must supervise the workers.
If the pan and knife do all the work, then I'm taking the day off,
Hey dishy! Back to work! ;)
You and grabble funny as hell thx for laugh
Let the wife do the work
I can't believe that Frank went to all the trouble of breeding livestock and fish farming, subtly guiding all the future Epicurious employees through life to the point where the company existed, AND founded youtube just to teach us how to sear meat. That's dedication.
Don't forget mining the iron and forging the pan.
@@tabijozwick also he constructed the kitchen and oven by himself to make sure it was reliable
Wait he founded TH-cam? Why is he a chef now?
@@tioswift3676 he was always a chef. He only founded TH-cam for the sole purpose of teaching us how to cook
Tio Swift, in case you didn’t pick up on it, this whole comment thread is a running joke about how Frank always does things from scratch, taking a lot of prep time. Doing the most, lol.
I see Frank, I click. No other chef has taught me more about cooking. Thank you sir!
Ew
Chef Frank is great! Also Chef Jean-Pierre is great as well: th-cam.com/users/chefjeanpierre
@@cwg73160 ew what
I suggest also checking Chef Jean-Pierre. He and Frank are the 2 YT GOATS
I totally agree! Straight to the point and explains very well. 👍
You're killin me, Frank!! The Maillard reaction is not caramelization. Caramelization is a reaction where carbohydrate monomers (sugars) polymerize. The Maillard reaction is a reaction between amino groups in proteins and carbohydrates.
Bonus fact: Since the Maillard reaction depends on a nucleophilic attack by an amino group, acid inhibits the reaction. This is because acid (protons) protonates the amino groups, making them non-nucleophilic and non-reactive. So, if I'm going to add lemon or lime to my meat, I add it only AFTER I have formed a fair amount of Maillard browning.
he has no ideia what hes doing and talking.
Next time raise your hand
THANK YOU SO MUCH! This has been one of the hurdles I've reached when cooking protein, but the way you explain it is clear, simple, and to the point!
I absolutely love his teaching style, personality, and of course knowledge/experience!!!
This was super helpful, I realized a couple of things I could be doing a lot better. Thanks!
Awesome video! Super informative yet fun to watch. Thank you so much for sharing your skills!
Frank is such a fantastic instructor. The best!!!
Frank, this video is a life saver for me. It points out all the things to be aware of and what NOT to do. Many is the time I set off the smoke alarm trying to sear something. Hopefully now I can do a better job. Kudos
Why is that alarm sounding?
Oh, that's just Carol searing a pork chop. Don't worry, it's dinnertime, the fire department knows not to show up anymore.
😁
@@rogermccaslin5963 You gave me a good laugh.
I recently smoke bombed a kitchen too by making ..fried hotdogs..i guess.. with eggs.
Man I'm useless in the kitchen lol 🤣
Yes! There's so many things I was failing when searing steak! Not patting down the steak, putting the salt and pepper on too early, not having the pan hot enough, over cooking the steak trying to get a sear, ugh. Always tasted good but could have always been better.
Frank you are a life saver and a great teacher.
Wow! Excellent explanation. Thorough.
Awesome chef Frank ! Thanks for the tips! Cheers from your biggest fan in Colombia amigos!
Frank is the best! I would go to culinary school if I knew I would have a teacher like Frank. Very insightful.
At this point, might as well partner Frank lol Good stuff. I love watching Frank.
Thanks! It was MAJESTIC!
It's so easy to learn from Chef Frank
Again, very helpful and entertaining. Great video, thanks Chef Frank and Epicurious!
ONE OF THEEEE BEST SEARING VIDEOS EVER
Very intresting advices, thanks!
Juicy on the inside: Raw Chicken. Yummy!!
I love Frank and love Meat so this is the best video
Frank does it again 👏🏻
A cheeky addition to the marinated salmon to make the skin less likely to burn - place the fish flesh-down in the marinade, but only have enough liquid to slightly come up the sides but not get on the skin 🤙
But the marinade caramelizing on the skin is like the best part
I don’t eat fish skin, I have seen things crawling on fish…
Merci beaucoup for this.
I love these videos!
Very useful video!
Outstanding video.
I love Frank
I love this guy!
Guys am I blind or at 8:41 is the chicken thigh in the center still raw? And I mean in the center where his hand is covering it.
It might be. I always use an instant read thermometer with chicken, so I never worry about it.
As he has mentioned, you can oven bake to finish after searing, or just turn down the pan to a medium and finish there.
I've been learning more here than my whole life cooking.
Thank you!!
Thank you Chef.
I needed this Video
I hope we get a video from Frank about pans sometime: Carbon Steel, Stainless Steel, Cast Iron, non-stick, etc
The 3 must haves are: Cast Iron, Stainless Steel, (highly recommend Lodge....most cast irons are pre-seasoned) and a nice non stick skillet (Oxo 12 inch is the one).....the rest are mostly hype, and not necessary, and lots of poorly constructed.....and the really expensive brands (Le Creuset & Staub) are very high quality, but geared towards people who are very serious in the kitchen who don't mind spending extra.....I have products from both, and they are incredibly well made.
Fantastic
More chef Frank!
This guy has packed a lot of key back of house knowledge in a short clip. Props.
Learning to not touch it was the hardest for me, I don't add as much oil to my cast, it usually sticks and releases right when the crust is about perfect!
Pro tip: if you accidentally break it into pieces, just put some rice in it and make it into fried rice. I’ve done this a lot and it’s actually an amazing way to salvage your fish instead of having to eat shreds of meat.
Frank really carries this channel
When cooking salmon with skin, if its a larger cut, you can cut shallow slits through the skin to prevent it from buckling and even browning
Don't be fooled by that imitation boat-melisation... You need the real deal Car-melisation! Brought to you by ProtoCooks (love the channel)
Yummy... rapeseed oil...industrial machine lubricant to cook food with...so healthy!
OMG Frank yes!
The more you say the word “flavor” the closer the cast iron pan takes me to Flavortown. Seared Steak here I come!
Love a salmon that has a good sear. Thanks!
When my fish skin starts to stick in the pan what should I do turn the hit down or up. I really need to know. You said to turn the hit down while you were frying no-marinated salmon but you do the opposite when you were frying marinated salmon
Why did you go to stainless for the fish? I love cooking and have been since I can remember I just want to know everything.
Anyone thx much love
I can only afford thin steaks. I've found it you freeze them and then half way thaw them(so outside is thawed but the center is still frozen). You can flash sear them on a really hot pan. And still have the middle pink and juicy
Hi, I have a small question referring to meats such as pork or chicken, I had always heard that they had to be well done. Does the fact of leaving some juices inside would it be still safe? Or no
since at home it makes little sense to use both top of stove and oven later....can you just turn down the heat on the stove top to finish off? i mostly use stainless steel pan.
Nice
Love it. Amazing. Thank you.
Any chance you could show us the same stuff but with sous vide proteins. How to properly dry it and get a good sear without over cooking!?
That's one beautiful pork chop! And the salmon with the crispy skin, just the way it should be, maybe drizzled with a little maple syrup (okay, I'm off to the grocery store).
Oh, and I love chicken thighs, too, but you already knew that.
what's your favorite neutral oil for searing?
Here I am supposed to be doing homework, but watching frank teach me how to cook a piece of meat instead
Just a question? Which is better, a Stone or a Carbon Steel Wok?
Really Amazing Recipe.. Pls upload new recipes...
if i dont have oven.. how to fully cook it on pan ?
I heard that seasoning before hand just burns the pepper, and the salt will draw moisture / just fall off during cooking anyway?
That chicken looked raw 👀
I use duck fat for all of my searing, fairly high smoke point and amazing flavor.
I use grass fed tallow most of the time but I love duck fat fries!
I bet. I like to save bacon fat and use it. A teaspoon in the pan is all that is needed, not even that much.
Of course you have to have the proper taste to appreciate this technique.
With that much oil in the pan, you've *got* to drain it off before trying to get all that fond off for a nice sauce right? You just pour it into a steel bowl or something or does the meat absorb enough oil to not worry about it?
Terrific presentation. If I could ask for one additional demonstration it would be to see how to handle at least one of those sears over an electric stove. Blasphemy I know but when that is all you have I have to ask. Would one put a thin wire separation between the red eye and the pan? I just wonder what adjustments to your process would be practical.
I've found it easier to use a new burner at a lower heat when dealing with electric stoves since they hold so much heat and can burn your food if you need to go from searing hot to medium or simmer.
Lol that chicken was raw fam
Emeril copper core clad pans work the best I say.
My favorite material for searing is carbon steel. Best of both worlds.
Won't the pepper burn if you season the steak before putting it in the pan?
Hey Frank !
Your take on veal 🥩 ? Underrated ?
Cheers from San Diego California
"The culinary term for browning is the mallaird reaction." Strike that. Reverse it.
The culinary term for the maillard reaction (a chemistry term) is browning.
So if you're going to add any other seasoning to your protein then you're going to want to cook it in the oven first and then finish off by searing it?
I'm assuming any pre-blend seasoning or dry spices like garlic, onion, paprika will burn if you can fry them all the way through. Unless you cook it on a low heat which won't have a nice crust
in case of fish, what to do if the fat starts to release and sputter oil everywhere? how to you handle the fish fat?
Is there a reason you used different pans?
6:01 Skin side down FIRST for fish? I was taught to do the presentation side first, so I'm conflicted here; I always do the other side because I never "present" the skin up, know what I mean?
If you plate with the skin down it will get soggy, so all your work making it nice and crispy is in vain. If you don't like the skin up, you can cook it without the skin
@@dianaflorescas Thanks! I suppose I don't care about the skin being soggy (albeit I haven't noticed it do that before) simply because we don't eat it and we don't present it skin-side up.
Can you do a video for “oven cooking anything”😊
The biggest thing I struggle with is heat management. I either go way too hot, or not enough and it cooks through before the color gets on there.
Sous vide. Cook it through in the bath then sear it.
what are you cooking? You may want to try sear and baste, sear and put into oven, or reverse sear to slowly bring the meat to temp before or after searing. Basically it can be a two part process; one for colour, one for the desired doneness. make it a two part process is a bit more hassle but much easier
I would go on high heat to get the sear on then check for doneness.
if it is overdone, higher heat next time.
done: job well done and plate that
slightly under done: take the meat out, turn down the heat, wait a bit, make sure the pan has cool down, check the meat again see if the resting bring it to done, continue pan roast on lower heat until done /into the oven
underdone:same as above but basting would be a good idea/ oven is better for less intervention
Sous vide is an additional expense.
with cast iron I start at the temp I want (like he said so there's a little smoke and the oil is crackling) sear the one side, flip, sear for like 30 seconds and turn the heat down (because cast iron holds heat like crazy). After the meat is seared I take the pan off the heat and let the pan cool. I then add my butter and my garlic. After the pan is cooler I put it back on the heat on low, just enough so that the garlic browns but the butter doesn't burn. I turn the meat frequently, seasoning the meat lightly each time and basting. I monitor how it's done with the touch test.
If you don't lower the heat after the initial flip, the pan will get out of control and you'll burn the meat and the pan will be too hot to introduce butter and garlic.
Just what I do. What messed me up for years was the adage that you don't flip more than once. yeah that's fine if you have a hot, pro gas grill and you're trying to make nice grill marks but in a pan at home... not a concern. After the sear, low heat and frequent flips works best for me. Otherwise for me, when I'm trying to maintain medium rare on steaks I would never really get the sear I wanted.
The real frank is still at home forging his pans for searing.
seared chicken. yum
patting the meat dry was the thing i was missing x.x
Yeah if there is moisture, it starts steam cooking your food, and that is too low for browning.
Cold meat attracts condensation like a cold glass of water.
Is there a way to sear and properly cook the meat without using the oven?
Yes, after the first turn, turn the heat down a bit. The heat in the pan will last long enough to get the initial sear on the second side.
Then turn every minute until as done as you want.
Don't forget carryover cooking. You'll want to take it out about 5 degrees below your target temp. Then let rest for 5-10 minutes.
And do the first flip a little sooner than in the video. You will continue to develop crust as you flip.
Beautiful cookery, but it's been proven that letting the protein rest at room temperature before cooking is a myth. The internal temperature rises less than 2˚F after 20 minutes.
If you want to dry the surface before searing, leave the protein uncovered on a wire rack in the refrigerator for a few hours. I think it was Heston Blumenthal who recommended 2 days for steak.
I was always taught to salt the meat and leave it out so the moisture gets drawn out then reabsorbed with the seasoning before patting dry
What if you only have nonstick pans?
Would have liked it if he talked about using a meat thermometer, approximate cook times, feeling the meat for doneness, or even visual cues to indicate that the meat is cooked inside.
This was only a video on how to sear to get a nice crust, not how to sear and get perfectly cooked meat. Would be very easy for a beginner to watch this and overcook / undercook any piece of meat
The American Test Kitchen's cold pan method is superior. Try it.
What does Frank do to sear sous vide meats?
What a talented pro!
I used to use my 15 inch cast Iron skillet but, as I aged, I found the 8 lbs was too much for me. I tried a batch of nonstick but there were none that I felt safe in an oven at 500f. I settled on a 12 inch hi carbon steel pan Most meats/fish require a hot start but some, like duck or goose breast should start low and ramp up to release as much fat as possible
At first you said, if the meat sticks to the pan you should lower the heat and it will unstick itself. Then with the marinated salmon, you said that you should turn the heat up to unstick?
Does this guy use loads of oil? Or am I just stingy with my oil? I also try to get a super thin coating on my pans, but I do suffer with food sticking a lot and I wonder whether its as simple as me not using enough oil
The look of the oil is a great way to see the heat, but generally the best way to test heat without additions is to put your hand flat 2-5mm from the surface and if you feel its hot and need to pull away it's just about right for cooking
You're an idiot
"Need to pull away" is subjective though. Like, I can't handle hot temperatures on hands, my mother on the other side often gets burned because she's very tolerant to temperature and can't notice when her hands to close to heat source.
@@kuroinokitsune exactly, and Frank also mentions a completely OBJECTIVE way of being able to observe the correct temperature rather than doing something silly like trying to “feel” the heat which is completely subjective. Know your oil, know the smoke point. Typically the moment I see the faintest curl of smoke I know the pan is ready (I typically cook with canola)
@@IchBinFreierGeist yeah. I usually pay attention to how my oil spreads across pan (Frank mentioned that too) just because main cooking oil in my country refined sunflower oil and burning point for it 266°C or 510°F, so too hot for many things in kitchen. Though fine for deep frying I guess
Don't try this in your house, unless you want your neighbors to abandon their premises thinking there's a fire because this "chef" set off every smoke alarm in the neighborhood when he burnt that pork chop.
I've heard "high heat" in so many scenarios and it's frustrating when you're just starting with cooking. Why can't people just use temperatures? Like, "have your pan at at least 450° (F) to sear a steak", or "sauté your onions at 375° (F)". Instant read, infrared thermometers are super accessible now and using temperatures instead of inaccurate terminology would make learning SO much easier for people learning to cook.
I’ve been using olive oil to sear and setting off the smoke alarm 🫢
I don’t really like using oils to cook (just my preference) would Ghee be a decent option for searing?
Not great. Ghee more likely to burn than these oils
@@lunch7213 That's incorrect. Ghee has a high smoke point, over 250c, more than enough for a great sear.
For steak: get a 1.5-2 inch thick robbery, dry brine with Kosher salt uncovered in the fridge for 25 hours, bring to room temp, pat dry, bake at 220 until the interior is 10° less than your target doneness. Then get your cast iron ripping hot, sear steak for a minute each side plus fat, basting with butter, garlic cloves, and a sprig of Rosemary and thyme. Perfect steak, reverse searing is the way.
The marinated piece of salmon was burned
Would like to you do multiple pieces of meat at the same time.