Search Results
| Search type | Search syntax |
|---|---|
| Tags | [tag] |
| Exact | "words here" |
| Author |
user:1234 user:me (yours) |
| Score |
score:3 (3+) score:0 (none) |
| Answers |
answers:3 (3+) answers:0 (none) isaccepted:yes hasaccepted:no inquestion:1234 |
| Views | views:250 |
| Code | code:"if (foo != bar)" |
| Sections |
title:apples body:"apples oranges" |
| URL | url:"*.example.com" |
| Saves | in:saves |
| Status |
closed:yes duplicate:no migrated:no wiki:no |
| Types |
is:question is:answer |
| Exclude |
-[tag] -apples |
| For more details on advanced search visit our help page | |
Results tagged with searing
Search options answers only
not deleted
user 85118
Browning meats at high temperatures to achieve the unique golden brown taste on meat created by the Maillard reaction.
25
votes
Keeping meat dry after salting it
TL;DR Salt your steak and rest it on a wire-rack for 40+ minutes (ideally in a fridge overnight) before searing. If you can't do that, your next best bet is to salt immediately before searing. …
- 530