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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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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, stir frying fresh vegetables. As a basic example,…
chausies
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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 couple minutes each side. I also use a fish spatula…
Eric
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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 instruction but don't completely understand why. What harm…
DrTyrsa
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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 throwing a bit of water onto the pan and seeing if it…
pacoverflow
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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 it. If the meat has globs of fat on or in it, they…
M. S. Frave
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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. I know that salting meat draws out moisture to…
alicia1123
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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 searing. Then I tried to sear it in the pan. The…
Martin
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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. What are the factors behind reliably achieving…
Robin Betts
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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 minimize the heat you lose when you add ingredients?
Bar Akiva
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What are the best ways to dry seafood before cooking/searing on the pan?

I'll buy refrigerated or frozen shrimp, ahi tuna, mahi-mahi, scallops (especially important to dry), let them defrost a day before in the fridge, and seek to dry them off before laying kosher salt and cooking them . What's the best (and fastest) way…
Prospero
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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 notice sear marks and some of the color has…
gator
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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. are: the pan has to be really hot and not made of…
Straightfw
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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 great for flavorful, tender meat. However, it does…
d l
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Browning food too large for a frying pan

Does anyone have any tips to browning large quantities of food that will take too long to do in batches in a frying pan? For example meatballs, which I will brown before putting in the oven with a tomato sauce. Can I use the grill or oven? What…
Ify
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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) turned up that poêlé was either a kind of pan…
Jake
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