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Questions tagged [searing]

Browning meats at high temperatures to achieve the unique golden brown taste on meat created by the Maillard reaction.

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Why did my chicken skin came out papery and dry?

I seared some chicken thighs in the oven (400f, top position with some olive oil and plenty kosher salt) and waited until the skin became golden brown (and thus seared) instead they came out like this:...