Follow Searing to see new discussions in your personalized Community feed, and receive updates to your inbox!
I'm considering buying a Demeyere plancha. I currently have a Le Creuset cast iron griddle pan, which I don't use eno...
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 cons...
OK my friends, I've been reading a lot on here that people don't believe in using Non-stick for searing, to stick wit...
I made a beautiful Fillet Mignon last night. Seasoned with salt and pepper and once seared, I threw In Garlic, butter...
The brisket recipe I use most often doesn't call for searing the brisket before braising. I'm using a different reci...
I always use the reverse sear for my steaks... I recently purchased through Crowd Cow, and the steaks came to us fro...
I apologize if this has been discussed recently, I did a quick search and didn't find anything that seemed to fit the...
Hi, all. The title refers to the method of browning meat in the oven, at whatever temperature, over the more tradi...
Hi all, In recipes containing ground beef, such as Bolognese and Chili, there are a wide variety of instructions a...
Hi, all. I'm making "oven-fried" chicken tomorrow. Obviously this means breaded chicken baked, not deep-fried. ...
I'm planning to pan sear a piece of duck breast and finish it in the oven. A quick internet search showed wildly var...
I love scallops but I've never actually cooked them at home. The reason for that is I am afraid I will be either und...
I made the Ina Garten pork tenderloin recipe (http://www.foodnetwork.com/recipes/ina-garten/herb-marinated-pork-tende...
Hi, My copper cookware are stainless-lined and are either 2.5mm (skillet/fry pans) or 2mm (saute pan). I use a gas r...
So I have been using different techniques the past three nights on the same exact dinner: A porterhouse steak. Tonigh...
Hi, Newbie here. Trying to improve my cooking skills and some of you (Hi, Kaleo!) gave me the courage to buy some Ba...
Usually, I brown short ribs before braising by searing them on all sides for 3-5 minutes per side. Last night, though...
As Alain Ducasse noted in the New York Times in 2002 (article here, discussed here), the standard American method of ...
About a month ago I purchased a Char-broil RED Infrared 2-burner grill from Home Depot after spending a few hours res...
I was just wondering how some restaurants develop that beautiful seared crust on their foie gras slices. My first tr...
YOU GUYS. You guys. Food. We all like it, and furthermore we like it to taste nice. There are a...