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

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 ...
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26 votes

Keeping meat dry after salting it

Serious Eats published a great article on how to cook, sear, and season their perfect steak! TL;DR Salt your steak and rest it on a wire-rack for 40+ minutes (ideally in a fridge overnight) before ...
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20 votes
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How do you properly and consistently pan-sear shrimp?

There are a few things you can do to help your shrimp get a nice sear. First, make sure they're as dry as possible before adding them to the pan. Use paper towels and pat dry. Especially if you're ...
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19 votes
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Why not to cut into the meat when scoring duck breasts?

The little bit (about 4 - 5 grams after cooking) of fat in the breast itself will render out faster, and you could end up with a dryer over-crispy duck breast by the time it's done in the center. A ...
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  • 4,066
18 votes
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Cooking a nice pan seared steak for picky eaters

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 ...
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11 votes

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

Yes, you need to place the meat in a system which can keep more heat. This means 1) more mass, and 2) less conduction. This is generally done with cast iron pans, because they are great for that ...
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9 votes

How do you prevent chicken from sticking when searing?

Use a heavy bottomed pan. Heat pan medium high. Add oil. Place chicken skin side down. Don't move the chicken. Once you see browning, gently see if the chicken releases. If it does not, leave it. ...
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9 votes
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What are the secrets to a good fond?

Avoid non-stick pans. Heat the pan before you place the meat or fat in the pan. Use medium to medium high heat. Add fat (oil, butter, for example). Add the meat (pat dry), but don't crowd the pan. ...
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8 votes

How do you properly and consistently pan-sear shrimp?

Supplementary answer: It does depend on the type of shrimp somewhat. Inexpensive shrimp are often treated with sodium triphosphate or similar chemicals. This makes the shrimp plumper and better-...
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7 votes
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How to make a pepper crusted steak

Most recipes I am aware of simply press crushed pepper onto the steak. It is true that some will fall off, but these recipes apply pepper generously with that in mind. I have not come across the egg ...
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7 votes

Rub Roast Before or After Searing?

I think there is a place for both. Without being aware of the particulars of this received wisdom/commandments from on high, it is a little hard to say. Seasoning of meat is often performed before ...
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  • 11.3k
7 votes

Keeping meat dry after salting it

You have two options: salt the meat either long enough in advance (this will depend strongly on the cut of meat, but I have seen recommendations for salting up to two days ahead). This way, the salt ...
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  • 4,851
7 votes

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

"Une poêle" (pronounced "pwal") is a frying pan, so we have the verb "poêler"(pronounced "pwale") which means to cook in the pan. So we use the word "...
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7 votes
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Pre pan-fry marinaded meat before oven roasting?

The concept that a "crust" on meat is protection for moisture loss is a myth. So, searing meat before roasting or braising is not a step to prevent drying. You may, however, want to sear ...
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7 votes

How do you properly and consistently pan-sear shrimp?

You are fairly close on technique. I would recommend beginning the process by using a paper or cloth towel to dry your shrimp as much as possible. Use the heaviest pan you can, cast iron is good, ...
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6 votes
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Preventing oil burn when searing steak

If you are asking how to prevent the oil from smoking while making a good steak: you can't. The pan for proper searing of steak has to go hotter than the smoking point of any cooking oil. So, if you ...
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6 votes

Preventing oil burn when searing steak

I always do my steak in cast iron, but instead of oil I use salt. Yes, you read that right, no oil in the pan. At all. The salt provides seasoning and prevents the steak from 'sticking' to the skillet....
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6 votes
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Should I lightly boil or steam meat (eg, beef) before searing?

Yes, but I don't know if there's an official name for it. We do this a lot in pressure cooking, to get the appealing mallard reactions (caramelization). Typically, after cooking you can put the meat ...
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  • 594
5 votes

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

One additional factor: moisture. The more there is on the exterior of your chicken, the more energy is lost turning that moisture into steam. Try patting your chicken dry with paper towels or just a ...
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  • 1,894
5 votes

Maillard Reaction at Higher Pressures

Interesting question. It seems that the short answer is yes and no, there is some Maillard reaction that goes on at high pressure (400 MPa or more; normal air pressure is 0.1 MPa). However, this has ...
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4 votes
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How do you properly sear a sausage?

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 ...
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4 votes

Cutting seared tuna

Practice, practice, practice. More specifically: The searing will make the piece a bit flakier and less cohesive around the edges, so it requires a more delicate touch than raw tuna. So... if you ...
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4 votes

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

That seems like a big drop. Some temperature drop is expected. The temperature and mass of the chicken is a factor. Don't use frozen chicken. You could pull the chicken from the fridge a few ...
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4 votes
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No Butter Sous Vide: What did they mean by this?

The (alleged) problem with extra fat during SV is that, flavor molecules will dissolve in fat and subsequently be discarded. The claim is that, this causes the loss of flavor. For searing it’s fine ...
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4 votes

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

If you don't feel like waiting for them to thaw, you can submerge the bag in hot water like @GdD mentioned. I prefer steaming frozen vegetables however. The trick is properly steaming them though. ...
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  • 199
4 votes

Rub Roast Before or After Searing?

So, I'm an "I've heard it both ways" kind of a girl and I'm also crazy OCD about my cooking so I work at learning new techniques until I find ones I am crazy about. In this situation, my favorite is ...
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4 votes
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Ok to sear beef short ribs from frozen?

Searing frozen meat is fine, and is a useful way to get a good sear without overcooking the inside (since you can sear for longer, and at a lower temperature). There are no food safety issues I can ...
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3 votes

Salting meat before simmering

There has been quite a bit of back and forth among chefs on whether to salt meat well-before cooking (up to 24 hours) or immediately before cooking. You might find this interesting. The article ...
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  • 66.4k
3 votes

What are the secrets to a good fond?

The fond is a great flavor component. It forms from the Maillard reaction browning the surface of the food. These bits then are incorporated into pan sauces and stocks, etc... This is usually through ...
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3 votes
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How to achieve a good steak crust with a blowtorch?

It does take a couple of minutes to get a good crust with a torch, but judging by that photo something went wrong as there’s little crust on that picture. As aris mentioned, you need to ensure that ...
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