Describe the proper technique for searing meat to develop color and flavor.

• A. Use cold pan, no oil, quick high heat
• B. Dry the surface, preheat a heavy pan with moderate oil, place meat in a hot pan without crowding, leave undisturbed to form a crust, finish as needed, and deglaze for sauces
• C. Add moisture to surface, crowd pan, move meat frequently
• D. Pan needs to be cool to avoid crust

Answer: (B)