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Browning meats at high temperatures to achieve the unique golden brown taste on meat created by the Maillard reaction.

2
votes
may work with a thinner steak but a thick one it means a lot more time searing. I'd bake a really thick steak up to 120°F before searing it to get to medium There may be a difference in heating between …
answered Apr 1 '19 by GdD
18
votes
The method you describe should work, timing wise you have it about right, except it will need longer if you are aiming for well done. Salting and oiling before cooking works well, as does letting the …
answered Jun 27 '19 by GdD
4
votes
If you are frying sausages on a hot pan then it's very hard to brown them on all sides for a couple of reasons: the curved shape will cause it to flop along the curve, they are hard to stand up if y …
answered Feb 3 '17 by GdD
3
votes
The secret is to oil the steak, not the pan. You only need enough to make good contact until the steak starts to produce some juices, which is less than a minute. Adding oil to the steak means the oil …
answered Jun 27 '19 by GdD
1
vote
There is no great solution for an oven on the stovetop, even stovetop ovens aren't that great. The two are entirely different styles of cooking. The only thing I can think of that comes close is a dut …
answered Jul 10 '17 by GdD
2
votes
You're going to have some loss to be honest, it's the nature of the recipe. Egg white may help attach it but the flavor and texture are just wrong. Some things you can do are: Barbecue the meat, or …
answered May 25 '18 by GdD
1
vote
Flavor from the maillard reaction is considered very desirable, it's why we barbecue or fry rather than poach burgers, so browning the meat is "better". I have tried it both ways with a bolognese and …
answered Apr 16 '19 by GdD
38
votes
The first thing is to do is thaw them properly before you cook them, half frozen vegetables will cool your pan too much. I often thaw frozen vegetables by soaking them in hot tap water, this is pretty …
answered Mar 21 '19 by GdD