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Searing

How to Make the Best Seared Chicken Breast

Boneless chicken breasts are easy to find, low in fat, high in protein, and consistently tender, all factors that contribute to them being the most popular cut of poultry in the country. Yet despite...
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Portable induction help?

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by Sear101 4 days ago

Very perplexed. I’m about to lose my gas range and have to replace it with portable electric burners. I’m leaning towards induction but have never used it before. I’m mostly worried about my ...

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Raw/bare cast iron? High temp sear

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by Sear101 3 days ago

Perhaps I’m not searching correctly for it. But I’ve only found references to its use on chowhound. And therefore can’t just read an article about it. I’ve got a 12inch CI skillet that ha...

Diffuser plate/slab for more even and constant searing?

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by Sear101 8 days ago

The purpose: Searing a protein on a non-reactive surface, 18/10, after a sous vide cook. The problem: My stainless pans won’t hold up to temperature drop. My Himalayan salt rock does do the job...

Help choosing braiser / rondeau

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by ww22 3 months ago

Hi, I want to buy a good general purpose rondeau or braiser. I’d like to be able to sear well in it, sauté to do pasta sauces and then combine w pasta, braise, maybe do some paella. I’m not a ...

When to add vegetables to ground beef recipes

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by antihawk 4 years ago

Hi all, In recipes containing ground beef, such as Bolognese and Chili, there are a wide variety of instructions as to when, or at what stage, to add the vegetables to the dish. Proposed idea...

Ranking Searing Pan Materials

WSP_Lee
by WSP_Lee 12 months ago

Instructions 1) Please rank the following list in order of best searing pan to worst searing pan 2) Please explain why you picked the top one (if you want to explain the rest, that's great too) ...

chewy boneless chicken breast: undercooked, overcooked, or poor quality?

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by pollymerase 13 years ago

I apologize if this has been discussed recently, I did a quick search and didn't find anything that seemed to fit the topic. I have almost always had a problem cooking skinless, boneless, chicke...

Questions on Demeyere plancha

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by damiano 3 years ago

I'm considering buying a Demeyere plancha. I currently have a Le Creuset cast iron griddle pan, which I don't use enough because I'm not 100% happy with the results. Before buying though I just hav...

What types of fish do you recommend cooking in a non-stick pan?

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by Tektrex 1 year ago

I currently own a 9-inch (22cm) Le Creuset TNS shallow skillet which I use solely for the purpose of cooking fried/scrambled eggs and omelettes. I'd like to invest in a larger 11-inch (28cm) for mo...

short ribs: how to brown before braising

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by david kaplan 12 years ago

Usually, I brown short ribs before braising by searing them on all sides for 3-5 minutes per side. Last night, though, I was making a much larger batch and decided instead to roast them in the oven...

Reverse Sear FAIL - Bone in ribeye on grill

blackbookali
by blackbookali 2 years ago

So after reading numerous bits about the power of reverse searing I tried it over the weekend. The short of it is that my steak sailed past my goal temp by 15 degrees in the sear process. Here ...

Instant pot Aura pro 8 qt

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by lsnmcg 2 years ago

So chowers, I received an Instant Pot Aura Pro 8 qt for Christmas. Anyone have any good recipes? It's NOT a pressure cooker and, to me, looks like a really pricey slow cooker. Can you share some...

Cooking duck breast--what temperature for done?

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by jsteingarten 12 years ago

I'm planning to pan sear a piece of duck breast and finish it in the oven. A quick internet search showed wildly varying temperatures for doneness (from 125 to 180 degrees F). At what temperature...

Do you have to finish a steak in the oven?

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by Sweetpotatofry 2 years ago

I'm planning to make a medium rare ~1 inch thick porterhouse steak. I don't have a cast iron skillet or grill so I'm going to use a metal pan. Sometimes instructions say to just pan sear the steak....

WTF do I do with chunks o' goat?

carophil11
by carophil11 2 years ago

Hi guys! I just found a package of chunked up goat meat at my super market. I've always wanted to try it, so I grabbed it. I want to cook some tonight. My question is: What's the best way to ...

Really confused about health of pan frying

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by Adelphos33 7 years ago

Hi - the past month or so, I have determined I need to cook more at home to be a bit healthier. It is working so far (shedding pounds and saving money), but I want to make sure I am not cooking unh...

Best Well-Done Steak Method?

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by thejulia 13 years ago

I'm a bloody steak kind of girl, but I'm having a friend over for steak next week who likes his well done. I was considering cooking the steak to medium and hoping he'd be all right with it, but he...

Scanpan: To sear or not to sear

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by DTats0311 3 years ago

OK my friends, I've been reading a lot on here that people don't believe in using Non-stick for searing, to stick with carbon steel or cast iron (I own both). Why is this? From what I observed from...

Season to Sear

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by DTats0311 3 years ago

I made a beautiful Fillet Mignon last night. Seasoned with salt and pepper and once seared, I threw In Garlic, butter, and rosemary. Tossed it in the over and it came out beautifully but to be hone...

Searing Brisket

CindyJ
by CindyJ 8 years ago

The brisket recipe I use most often doesn't call for searing the brisket before braising. I'm using a different recipe this time where searing is called for. I'm making a very large brisket and i...