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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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4
votes
1answer
79 views

Ok to sear beef short ribs from frozen?

I have some frozen rib-eye steaks which I am confident about searing while frozen and then bringing up to temperature in the oven. They turn out great. But I also have short ribs which I intend to ...
12
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3answers
3k views

Cooking a nice pan seared steak for picky eaters

So here's the situation: I love a tasty steak. I also have really particular family. If the meat is not cooked all the way (aka very little or no pink left) it's still partly raw and no one will eat ...
4
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4answers
195 views

What's the secret to pan-searing a steak with regard to oil's smoking point?

Lately I've been trying my best to learn how to pan-sear a steak at home and the main takeaways I've gathered from my research and distilling tips from the likes of Gordon Ramsay, Jamie Oliver etc. ...
3
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2answers
561 views

Rub Roast Before or After Searing?

I just put the roast beef in the oven and I don't know if I ruined it already. So, what happened: I lavishly applied a rub of salt, black pepper, dried rosemary, and fresh garlic to the meat prior to ...
1
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1answer
110 views

Is a top heat gas grill, capable of 800°C / 1500°F perfect for pizza and sous vide steak?

I am talking about something like this: The biggest problem with home made pizza seems to be the lack of temperature, which dries out the dough. Professional pizza makers bake a pizza for under 2 ...
2
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2answers
183 views

Is bolognese better cooked with the meats being seared or just simply sweat without being seared?

Some recipes I have seen just sweat the meat then inserts the vegetables in them (so the meat is gray colored), but some recipes say you have to have them browned to have the maillard reaction give ...
2
votes
1answer
154 views

How to reverse sear a steak?

Been trying this method recently and generally happy with the results. That being said, I can't help but feel I'm still making a few mistakes: Steak lets out quite a lot of juice when slicing it, ...
2
votes
1answer
149 views

How to achieve a good steak crust with a blowtorch?

I tried to torch sous vide steaks twice with a culinary blow torch, but it seems to take forever to get any kind of crust. So far I was not able to achive a really good crust. Should I simply do it ...
30
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2answers
5k views

What are some good ways to treat frozen vegetables such that they behave like fresh vegetables when stir frying them?

Forgive me for being a novice. I like having frozen spinach, onions, broccoli, and vegetables since they're convenient and don't spoil. But I only know the practices for cooking, and in particular, ...
2
votes
2answers
157 views

Sear pork belly before or after cooking in a pressure cooker?

I've been trying different pork belly recipes, after trying a few using a pressure cooker and a few that only call for pan-searing, I think I'd like to try a combination of both, since that works ...
3
votes
1answer
186 views

No Butter Sous Vide: What did they mean by this?

I just watched an experiment on youtube, where they compare 2 steaks, side by side, the first one with added butter during sous vide (as many people do), the second one without butter. It seems the ...
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3answers
3k views

Preventing oil burn when searing steak

Recently got into cooking steak at home and overall been enjoying the results :) That being said, it seems like my pan always smokes quite a bit and the oil looks to be burnt. I'm using refined ...
3
votes
2answers
112 views

Salting meat before simmering

Recipes for beef stew generally call for salting and peppering the meat before browning, then simmering for a long time. How is that different from browning, then adding the same quantity of salt and ...
0
votes
2answers
254 views

When pan searing, why does all of my oil keep disappearing?

So it seems that every time that I pan sear something, any oil I have in the beginning seems to be gone about half way through and it turns into me dry searing whatever I am cooking. My guess is that ...
3
votes
2answers
268 views

How to make a pepper crusted steak

I'm looking for the best method to keep the peppercorns attached to the steak, in order to make a pepper crusted steak. Very often when making this steak by merely rubbing in the peppercorns, the ...
5
votes
2answers
213 views

What are the secrets to a good fond?

A lot of western recipes call for developing a generous, nicely browned fond on a cooking surface after browning meat. Sometimes I get none, sometimes i can tear the surface of the meat off altogether....
4
votes
1answer
623 views

Should I lightly boil or steam meat (eg, beef) before searing?

The common technique I know of is braising, or, basically, sear the meat (eg beef, pork, chicken), 2 minutes per side, then add liquid, cover, and put in oven at low heat for 1 - 2 hours. This works ...
1
vote
1answer
1k views

Cutting seared tuna

Just tried searing our local Mediterranean version of skipjack tuna on a very hot pan. However, when trying to slice it, although I'm using a very sharp santoku, the seared portions tear, making for ...
1
vote
1answer
3k views

Recommendation for a roasting pan that is safe to use on an electric stove?

I have an open coil electric stove and I want to get a roasting pan that is safe to use on it. Namely, I want to be able to sear meats before putting them in the oven, and I want to be able to make ...
2
votes
4answers
3k views

How to imitate the oven on the stovetop?

I would like to know if there are techniques of replicating oven-cooking on the stovetop, without using actual stovetop ovens (aluminum box that sits atop a flame). Although I can cover skillets and ...
1
vote
1answer
985 views

How do you prevent chicken from sticking when searing?

My method of making stewed chicken is to sear the outside, take the chicken out, add veggies, saute, THEN add the chicken and cook until its ready. That way the chicken gets a sear and is not ...
2
votes
2answers
953 views

How do you properly sear a sausage?

I'm a huge fan of sausages, bratwurst especially. It always says to brown all of the sides, but I always find that they roll around quite a bit while I'm searing them. This makes for an odd assortment ...
0
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2answers
146 views

Butter burns when pan searing mahi mahi

I have been trying to cook some new things, and I bought myself a good allclad skillet. I've tried pan searing fish a few times, using some hipster techniques I saw on YouTube. I heat the pan pretty ...
1
vote
0answers
141 views

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:...
4
votes
3answers
2k views

How do you minimize the heat loss from adding meat to a hot pan?

Yesterday as soon as I added 2 chicken breast fillets to a 350°F (175°C) pan (the oil) it dropped all the way to 250°F (120°C). And it took forever for the heat to climb back up. Is there a way to ...
16
votes
2answers
2k views

Why not to cut into the meat when scoring duck breasts?

Every recipe about searing duck breasts I've seen says that you should score the breasts cutting through the skin, but not too deep: you should avoid cutting into the meat. I do follow this ...
2
votes
2answers
454 views

How do you sear tilapia fish?

I tried searing tilapia as a steak on the stove like I do with salmon... Big mess. I dropped it on boiling hot olive oil. All the skin stuck to the pan and I did not manage to get a medium rare at ...