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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 is the optimal height and depth for a hood fan?

In a perfect ventilation world I would have a 27" deep and high powered hood fan that sits as close as possible to the stove (18"?). Unfortunately, this would be tricky as the hood fan would be so deep and low that I'd have trouble seeing the whole…
Behacad
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Is a top heat gas grill, capable of 800°C / 1500°F perfect for pizza and sous vide steak?

I am talking about something like this: The biggest problem with home made pizza seems to be the lack of temperature, which dries out the dough. Professional pizza makers bake a pizza for under 2 minutes at about 400-450°C / 800-900°F. I also…
user1721135
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Preventing oil burn when searing steak

Recently got into cooking steak at home and overall been enjoying the results :) That being said, it seems like my pan always smokes quite a bit and the oil looks to be burnt. I'm using refined avocado oil which has a high smoking point of 500F and…
Dandan
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Cutting seared tuna

Just tried searing our local Mediterranean version of skipjack tuna on a very hot pan. However, when trying to slice it, although I'm using a very sharp santoku, the seared portions tear, making for unaesthetic ragged edges on the slices. Of…
nbubis
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Recommendation for a roasting pan that is safe to use on an electric stove?

I have an open coil electric stove and I want to get a roasting pan that is safe to use on it. Namely, I want to be able to sear meats before putting them in the oven, and I want to be able to make gravies directly on the roasting pan. I know that…
nukeguy
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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: The skin was dry, thin as paper, and it had an…
Bar Akiva
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Why we can't deglaze with oil/butter?

I was cooking chicken soup today. Everything happens in a medium-size dutch oven. I've started with browning some meat in olive oil, then removed it, and added butter and onion to caramelize. I tried to scrape all the brown bits from the bottom…
aaaaa says reinstate Monica
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Can a poor cast iron seasoning affect the sear?

I purchased a lodge cast iron exactly one year ago and after a seasoning it once was able to cook dozens and dozens of perfect steaks throughout the year. I never had any trouble cooking or getting a sear, sous vide or conventionally cooking.…
Roberto Singer
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How to avoid oil burn on the exterior of stainless steel pan

After I sear a steak the exterior sides and bottom of my stainless steel pan get coated with what looks like burned oil. I usually let it cool down, then fill with the soapy water for overnight soaking. Only to find all the exterior stained in the…
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When pan searing, why does all of my oil keep disappearing?

So it seems that every time that I pan sear something, any oil I have in the beginning seems to be gone about half way through and it turns into me dry searing whatever I am cooking. My guess is that I have the heat too high and the oil is…
alexpotato
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Butter burns when pan searing mahi mahi

I have been trying to cook some new things, and I bought myself a good allclad skillet. I've tried pan searing fish a few times, using some hipster techniques I saw on YouTube. I heat the pan pretty high, add in some peanut oil, and add the fish…
badperson
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Can I Sear Sous-Vide Rib Eye Under Infrared Broiler?

I'm new to sous-vide and plan on trying it for the first time with a rib eye steak that is about 1-1/4" thick. I know when it's done cooking, I need to sear it. I was thinking of trying my gas oven's infrared broiler instead of a cast iron pan. When…
Arlo
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