F&W Best New Chef 2013 Jason Vincent demonstrates how to achieve the perfect sear.
[MUSIC] When you're searing anything, it's really important to use a heavy bottom, very flat pan. The most important thing is to get your skillet hot first, and then add your cold oil, let that come up to temperature, and then add your Pure protein. The great thing about the Monogram Pro Range is that you can control the heat to the point where you can do anything from a really delicate simmer all the way up to like a restaurant quality sear. I like the sear because it creates a layer of flavor. It creates that crispy, crackly crust that everybody's super familiar with. It's delicious. [MUSIC] [BLANK_AUDIO]