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By Lucy Cufflin
Published 2013
To sear meat, cook over a very high heat so that a caramelised crust forms. Why? If we make a protective jacket around meat it will keep its juices inside. We want to cook the meat in flavoured juices, but we want the meat to stay juicy. Browning also colours the meat. Do not overload a pan as the heat will drop and the meat will boil rather than fry fiercely, so do it in batches if necessary. The meat for Sicilian pork is browned and sealed.
ยฉ 2013 Lucy Cufflin. All rights reserved.
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