Searing

Hi, I want to buy a good general purpose rondeau or braiser. I’d like to be able to sear well in it, sauté to do pasta sauces and then combine w pasta, braise, maybe do some paella. I’m not a ...

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...

by WSP_Lee 9 months ago

Instructions 1) Please rank the following list in order of best searing pan to worst searing pan 2) Please explain why you picked the top one (if you want to explain the rest, that's great too) ...

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 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 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 1 year 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'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 2 years 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 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 8 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. 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...