This method of dry-heat cooking, borrowed from the French, requires a hot pan and a dash of oil. Make sure you constantly move the pan and stir your protein or vegetables to avoid burning — tossing and flipping yield the best results.
To retain color, flavor, and texture, bring a pot of water to a boil and cook vegetables until just softened. Afterwards, remove them immediately and plunge into an ice bath (a process known as shocking). The ice water will stop the cooking process and preserve the nutrients in your vegetables.
A combination of both moist and dry-heat cooking, this technique tenderizes meat – usually tougher cuts like lamb shoulder. After pan-searing, leave it to simmer in a stock or acidic liquid like wine, beer, or tomatoes. The end result is delicate forkfuls that will melt in your mouth.