What are common mistakes when making Searing and browning?

Question

Accepted Answer

Pan not hot enough — the most common failure. If the food doesn't produce an immediate, loud, sustained sizzle the moment it touches the pan, pull it out and let the pan heat longer. Moving food too soon — the crust hasn't formed, the protein is still bonded to the metal, you tear the surface and lose the fond. Wait. Listen for the sizzle to change from aggressive to gentle — that change in pitch means the moisture on the contact surface has been driven off and browning has begun. Overcrowding —