Technique video
Gray vs. brown (Maillard)
Video coming soon
The quick recap below has the key points, and the book has every step.
Quick recap
- Pat meat completely dry; water makes it steam.
- Hot pan, oil shimmering, pieces not touching.
- Lay it down and don't touch it. It releases on its own when the crust forms.
In the book: Heat & Cooking Methods (Part 3), Pan-Seared Chicken Thighs