Techniques

Searing

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Questions on Demeyere plancha

by damiano 2 months ago

I'm considering buying a Demeyere plancha. I currently have a Le Creuset cast iron griddle pan, which I don't use eno...

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medlar commented 1 day ago

Best Well-Done Steak Method?

by thejulia 9 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 cons...

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ricepad commented 20 days ago

Scanpan: To sear or not to sear

by DTats0311 6 months 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 wit...

Angelus2013 commented 1 month ago

Season to Sear

by DTats0311 6 months ago

I made a beautiful Fillet Mignon last night. Seasoned with salt and pepper and once seared, I threw In Garlic, butter...

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MolonLabe762 commented 2 months ago

Searing Brisket

by CindyJ 5 years ago

The brisket recipe I use most often doesn't call for searing the brisket before braising. I'm using a different reci...

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acgold7 commented 5 months ago

Reverse sear frozen New York steak?

by ppatmag 6 months ago

I always use the reverse sear for my steaks... I recently purchased through Crowd Cow, and the steaks came to us fro...

C. Hamster commented 6 months ago

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

by pollymerase 10 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...

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jodepi commented 7 months ago

Home Cooking Be the first to comment

Calling on advocates of "oven browning"...

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by antihawk 9 months ago

Hi, all. The title refers to the method of browning meat in the oven, at whatever temperature, over the more tradi...

When to add vegetables to ground beef recipes

by antihawk 10 months ago

Hi all, In recipes containing ground beef, such as Bolognese and Chili, there are a wide variety of instructions a...

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tastesgoodwhatisit commented 10 months ago

Searing chicken before breading

by antihawk 1 year ago

Hi, all. I'm making "oven-fried" chicken tomorrow. Obviously this means breaded chicken baked, not deep-fried. ...

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Ryuthrowsstuff commented 1 year ago

Cooking duck breast--what temperature for done?

by jsteingarten 9 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 var...

MRubenzahl commented 1 year ago

Scallops

by Monica 1 year 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 und...

Ttrockwood commented 1 year ago

Browning failures

by NotSoHot 1 year ago

I made the Ina Garten pork tenderloin recipe (http://www.foodnetwork.com/recipes/ina-garten/herb-marinated-pork-tende...

SunnyCalifGirl commented 1 year ago

Can you high-sear in copper pans?

by Cuprophile 2 years ago

Hi, My copper cookware are stainless-lined and are either 2.5mm (skillet/fry pans) or 2mm (saute pan). I use a gas r...

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Chazzz commented 2 years ago

BEST PORTERHOUSE (T-BONE) STEAK EVER!!!!!

by nystreetguru 4 years ago

So I have been using different techniques the past three nights on the same exact dinner: A porterhouse steak. Tonigh...

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Tom34 commented 2 years ago

Searing - clear up my confusion

by Jammedandconfused 2 years ago

Hi, Newbie here. Trying to improve my cooking skills and some of you (Hi, Kaleo!) gave me the courage to buy some Ba...

DuffyH commented 2 years ago

short ribs: how to brown before braising

by david kaplan 9 years ago

Usually, I brown short ribs before braising by searing them on all sides for 3-5 minutes per side. Last night, though...

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troycifer commented 2 years ago

The Best Way to Cook a Thick Steak

by andysteven 5 years ago

As Alain Ducasse noted in the New York Times in 2002 (article here, discussed here), the standard American method of ...

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mbrownyso commented 2 years ago

Char-broil infrared grill not searing

by mliew 5 years ago

About a month ago I purchased a Char-broil RED Infrared 2-burner grill from Home Depot after spending a few hours res...

RhonelyInsanediego commented 2 years ago

Should I Sear Foie Gras Frozen?

by pilinut 6 years ago

I was just wondering how some restaurants develop that beautiful seared crust on their foie gras slices. My first tr...

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FunBoy commented 2 years ago