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

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by Tektrex 1 month 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 11 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 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 ...

Instant pot Aura pro 8 qt

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by lsnmcg 7 months 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 11 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...

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

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by pollymerase 11 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...

Do you have to finish a steak in the oven?

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by Sweetpotatofry 1 year 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 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 ...

Really confused about health of pan frying

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by Adelphos33 6 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...

Questions on Demeyere plancha

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by damiano 2 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...

Best Well-Done Steak Method?

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by thejulia 11 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 2 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 2 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 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...

Reverse sear frozen New York steak?

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by ppatmag 2 years ago

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...

Calling on advocates of "oven browning"...

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by antihawk 2 years ago

Hi, all. The title refers to the method of browning meat in the oven, at whatever temperature, over the more traditional skillet browning. I have seen some avid oven-browning advocates on cho...

When to add vegetables to ground beef recipes

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by antihawk 2 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...

Searing chicken before breading

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by antihawk 3 years ago

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...

Scallops

Monica
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...

Browning failures

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by NotSoHot 3 years ago

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...