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...

Reverse Sear FAIL - Bone in ribeye on grill

by blackbookali 3 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 ...

What’s your preferred searing pan?

by CHSeifert 10 months ago

I cook on gas and I own far too many pans. I still wonder what type of pans will give me the best sear on a steak and a large piece of meat. Of the pans I’ve owned and still own, the worst ...

Tempering meat before cooking?

by Chowz 12 months ago

I haven’t thought much about it until recently, except the times when I remember taking a steak out half an hour before cooking. Talking about meat from the fridge here. At some point I put a th...

Portable induction help?

by Sear101 1 year 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 ...

Raw/bare cast iron? High temp sear

by Sear101 1 year 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?

by Sear101 1 year 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

by ww22 1 year 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

by antihawk 5 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

by WSP_Lee 2 years 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?

by pollymerase 14 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

by damiano 4 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?

by Tektrex 2 years 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

by david kaplan 13 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...

Instant pot Aura pro 8 qt

by lsnmcg 3 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?

by jsteingarten 13 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?

by Sweetpotatofry 3 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?

by carophil11 3 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

by Adelphos33 8 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?

by thejulia 14 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

by DTats0311 4 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...