One of the best cooking techniques you can learn and most used by professional chefs!
I read about how this technique is used by many professional chefs but have not been able to find much about it from my selection of cookbooks. From talking to chef friends and the little I've been able to find in cookbooks, it is a technique that starts by searing what you're cooking on top of the stove to brown and crust then finishing in a hot oven.
It's a great technique when cooking tender cuts of meat, chicken, or fish where you want a nice crust on the outside, but want to keep it moist on the inside. It's important that you use a heavy bottomed pan that can be placed in the oven. Also, since you will be getting that pan real hot, make sure you use an oil has a high smoking point such as canola or vegetable. Don't crowd your pan with what you are cooking. And make sure you have a good kitchen mitt or pot holder when removing from the oven. I can tell you from experience.....it's HOT!
You start buy getting your pan hot on top of a med-high burner, add a little oil, heat the oil until it's almost smoking, sear your food , then finish in a hot oven. The timing depends on what you are cooking. Check out my recipes for Pan Roasted Veal Chops and Pan Roasted Sea Bass
