Searing Recipes
Community Discussions
Do you have to finish a steak in the oven?
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 ...
WTF do I do with chunks o' goat?
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 gr...
chewy boneless chicken breast: undercooked, overcooked, or poor quality?
I apologize if this has been discussed recently, I did a quick search and didn't find anything that seemed to fit the...
Really confused about health of pan frying
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 ...
Questions on Demeyere plancha
I'm considering buying a Demeyere plancha. I currently have a Le Creuset cast iron griddle pan, which I don't use eno...
Best Well-Done Steak Method?
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...
Scanpan: To sear or not to sear
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...
Season to Sear
I made a beautiful Fillet Mignon last night. Seasoned with salt and pepper and once seared, I threw In Garlic, butter...
Searing Brisket
The brisket recipe I use most often doesn't call for searing the brisket before braising. I'm using a different reci...
Reverse sear frozen New York steak?
I always use the reverse sear for my steaks... I recently purchased through Crowd Cow, and the steaks came to us fro...
Calling on advocates of "oven browning"...
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
Hi all, In recipes containing ground beef, such as Bolognese and Chili, there are a wide variety of instructions a...
Searing chicken before breading
Hi, all. I'm making "oven-fried" chicken tomorrow. Obviously this means breaded chicken baked, not deep-fried. ...
Cooking duck breast--what temperature for done?
I'm planning to pan sear a piece of duck breast and finish it in the oven. A quick internet search showed wildly var...
Scallops
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...
Browning failures
I made the Ina Garten pork tenderloin recipe (http://www.foodnetwork.com/recipes/ina-garten/herb-marinated-pork-tende...
Can you high-sear in copper pans?
Hi, My copper cookware are stainless-lined and are either 2.5mm (skillet/fry pans) or 2mm (saute pan). I use a gas r...
BEST PORTERHOUSE (T-BONE) STEAK EVER!!!!!
So I have been using different techniques the past three nights on the same exact dinner: A porterhouse steak. Tonigh...
Searing - clear up my confusion
Hi, Newbie here. Trying to improve my cooking skills and some of you (Hi, Kaleo!) gave me the courage to buy some Ba...
short ribs: how to brown before braising
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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How Reverse-Searing is Totally Changing My Life Right Now
YOU GUYS. You guys. Food. We all like it, and furthermore we like it to taste nice. There are a lot...
by Jeanelle Olson
