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 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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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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