Searing

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...

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...

by blackbookali 7 months 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 ...

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...

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...

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...

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....

by carophil11 1 year 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 ...

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...

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...

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...

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...

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...

by CindyJ 7 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...

I always use the reverse sear for my steaks... I recently purchased through Crowd Cow, and the steaks came to us frozen solid.. I have heard about cooking steaks from a frozen state, but have ne...

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...

Hi, all. I'm making "oven-fried" chicken tomorrow. Obviously this means breaded chicken baked, not deep-fried. I tried Googling it, but nothing came up on the first couple of pages. I had a t...

by Monica 3 years ago

I love scallops but I've never actually cooked them at home. The reason for that is I am afraid I will be either under cooking it or over cooking it. I know you are suppose to sear them at high t...

I made the Ina Garten pork tenderloin recipe (http://www.foodnetwork.com/recipes/ina-garten/herb-marinated-pork-tenderloins-recipe.html) that I had posted about over the weekend. The problem is, in...