In this episode, Martha demonstrates how to pan-sear, a technique that produces consistently satisfying — and quick — meats and fish. Pan searing involves browning food quickly over high heat so it develops a nice crust and locks in the flavor and juiciness. Martha shares her technique for pan-seared scallops with lemon-caper sauce. She also offers recipes for crisp-skinned salmon filet, pan-seared steak with mustard cream sauce, and Muscovy duck breasts with a port-wine reduction.
#PanSearing #HowTo #Cooking #Food #MarthasCookingSchool #MarthaStewart
00:00 Introduction
00:30 Steak
06:00 Duck
17:05 Scallops
21:15 Salmon
Pan-Seared Scallops: https://www.marthastewart.com/356077/pan-seared-scallops-lemon
Salmon Fillet: https://www.marthastewart.com/933879/pan-seared-salmon-fresh-herbs
Steak With Mustard Cream Sauce: https://www.marthastewart.com/956345/pan-seared-strip-steak-mustard-cream-sauce
Muscovy Duck Breasts with Port Wine Reduction Sauce: https://www.marthastewart.com/956350/duck-breasts-port-reduction-sauce
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Martha Stewart Teaches You How to Pan Sear | Martha's School S1E13 "Pan Searing"