Purpose
Develop colour and savoury flavour on a food surface before or during subsequent cooking.
Controls
Control surface dryness, pan heat, fat amount, and crowding so the food contacts the pan without steaming.
Process
- Preheat the pan, dry the food, arrange it with space, and turn after a brown crust forms.
Failure Modes
| Symptom | Likely cause | Corrective action |
|---|---|---|
| Pale surface | The pan was cool or overcrowded. | Cook in smaller batches over higher heat after preheating. |