BROWNING (SEARING)

     This technique does just what it says, it browns meat or vegetables to a pleasing color of doneness over a fairly high heat that you must watch all the time.
The book shows this technique for potatoes, cutlets, and oven fried chicken. I have chosen oven fried chicken, because it shows the technique without the need to overlap some other techniques.

Place them on a rack in a medium depth cooking pan (not a cookie sheet) and bake them in the oven for thirty minutes. Test each piece by piercing with a fork to see if the juices run clear. If they are still pink, cook that piece a little longer. Remove each piece as it is done to drain on paper towel.

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Oven Fried Chicken 
     Prepare bowls for breading and proceed as on page 20.  Just like for cutlets, page 22, heat the oil until it is running freely and beginning to sizzle. Brown the breaded chicken pieces on all sides, turning them as needed. As you remove a finished piece, add more until all are well browned.