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 we can't deglaze with oil/butter? [duplicate]

I was cooking chicken soup today. Everything happens in a medium-size dutch oven. I've started with browning some meat in olive oil, then removed it, and added butter and onion to caramelize. I tried ...
1 vote
2 answers
142 views

Can a poor cast iron seasoning affect the sear?

I purchased a lodge cast iron exactly one year ago and after a seasoning it once was able to cook dozens and dozens of perfect steaks throughout the year. I never had any trouble cooking or getting a ...
5 votes
0 answers
216 views

Why do my sautee'd onions remove grill marks from my steak?

When I make steak, I sear it on the grill at high heat, then transfer to a pan of already cooking onions, mushrooms, butter to finish on low. Sometimes I've left it a little too long in the pan and ...
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14 votes
2 answers
3k views

For smash burger patties, are you supposed to wait until the meat releases from the pan before you flip it?

This is what I've read about stainless steel pans: You are supposed to preheat the pan up to the Leidenfrost point (379 ℉ / 193 ℃). You can test that the pan has reached the Leidenfrost point by ...
1 vote
2 answers
138 views

How to avoid oil burn on the exterior of stainless steel pan

After I sear a steak the exterior sides and bottom of my stainless steel pan get coated with what looks like burned oil. I usually let it cool down, then fill with the soapy water for overnight ...
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2 votes
1 answer
207 views

Maillard Reaction at Higher Pressures

The Maillard Reaction requires temperatures of 140 to 165 Degrees Celsius; hence "browning" cannot be achieved with water when cooking under normal conditions since the boiling point of ...
17 votes
4 answers
3k views

How do you properly and consistently pan-sear shrimp?

Anytime I attempt to pan-sear shrimp, I struggle to achieve a perfect char. I typically turn the stove on high, pre-heat a stainless steel pan, use butter + olive oil, and then add the shrimp for a ...
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3 votes
1 answer
333 views

Pre pan-fry marinaded meat before oven roasting?

Probably the question's wording is not correct but here is what I wanted to ask: I heard it several times that to avoid drying out the meat in the oven, it is advised to pan fry it to create a crust. ...
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4 votes
1 answer
186 views

What does it mean for a dish to be called poêlé?

I was watching a show and they mentioned Fois Gras Poêlé. Now I know what fois gras is so I looked up what poêlé meant since I assumed it was a cooking technique. However, Google (patent pending) ...
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2 votes
1 answer
79 views

What is the optimal height and depth for a hood fan?

In a perfect ventilation world I would have a 27" deep and high powered hood fan that sits as close as possible to the stove (18"?). Unfortunately, this would be tricky as the hood fan would ...
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0 votes
1 answer
328 views

Can I Sear Sous-Vide Rib Eye Under Infrared Broiler?

I'm new to sous-vide and plan on trying it for the first time with a rib eye steak that is about 1-1/4" thick. I know when it's done cooking, I need to sear it. I was thinking of trying my gas ...
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12 votes
2 answers
4k views

Keeping meat dry after salting it

One of the tips I always get about cooking is seasoning meat before I put it in the pan for a sear, but one of the other tips I get is to keep the meat dry so it can actually brown and develop a crust....
3 votes
2 answers
78 views

Searing Burgers and Pot Roast

For a single burger I am using a Cusinart 7 ¼ model II 9022-18 18/10 stainless pan. For my first attempt at searing a 3 lb. pot roast I will be using a 4 quart Dutch Oven. My oil is GV Light Tasting, ...
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4 votes
1 answer
838 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 ...
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12 votes
3 answers
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 votes
4 answers
4k 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. ...
5 votes
3 answers
12k 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 ...
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1 vote
1 answer
522 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 ...
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2 votes
2 answers
620 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 ...
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2 votes
1 answer
340 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, ...
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3 votes
1 answer
2k 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 ...
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30 votes
2 answers
6k 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, ...
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2 votes
2 answers
947 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 ...
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3 votes
1 answer
244 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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1 vote
3 answers
15k 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 ...
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3 votes
2 answers
869 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
2 answers
1k 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
2 answers
718 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 ...
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5 votes
2 answers
1k 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....
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4 votes
1 answer
2k 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 ...
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1 vote
1 answer
4k 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 ...
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1 vote
1 answer
6k 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 ...
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2 votes
4 answers
5k 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 ...
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2 votes
1 answer
2k 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 ...
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2 votes
2 answers
2k 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 votes
2 answers
246 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 ...
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1 vote
0 answers
335 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:...
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5 votes
3 answers
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 ...
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16 votes
2 answers
3k 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 ...
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2 votes
2 answers
658 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 ...
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