I tried searing tilapia as a steak on the stove like I do with salmon... Big mess. I dropped it on boiling hot olive oil. All the skin stuck to the pan and I d
Every recipe about searing duck breasts I've seen says that you should score the breasts cutting through the skin, but not too deep: you should avoid cutting in
Yesterday as soon as I added 2 chicken breast fillets to a 350°F (175°C) pan (the oil) it dropped all the way to 250°F (120°C). And it took fore
I seared some chicken thighs in the oven (400f, top position with some olive oil and plenty kosher salt) and waited until the skin became golden brown (and thus
I have been trying to cook some new things, and I bought myself a good allclad skillet. I've tried pan searing fish a few times, using some hipster techniques I
I'm a huge fan of sausages, bratwurst especially. It always says to brown all of the sides, but I always find that they roll around quite a bit while I'm searin
My method of making stewed chicken is to sear the outside, take the chicken out, add veggies, saute, THEN add the chicken and cook until its ready. That way the
I would like to know if there are techniques of replicating oven-cooking on the stovetop, without using actual stovetop ovens (aluminum box that sits atop a fla
I have an open coil electric stove and I want to get a roasting pan that is safe to use on it. Namely, I want to be able to sear meats before putting them in t
Just tried searing our local Mediterranean version of skipjack tuna on a very hot pan. However, when trying to slice it, although I'm using a very sharp santo
The common technique I know of is braising, or, basically, sear the meat (eg beef, pork, chicken), 2 minutes per side, then add liquid, cover, and put in oven a
A lot of western recipes call for developing a generous, nicely browned fond on a cooking surface after browning meat. Sometimes I get none, sometimes i can tea
I'm looking for the best method to keep the peppercorns attached to the steak, in order to make a pepper crusted steak. Very often when making this steak by me
So it seems that every time that I pan sear something, any oil I have in the beginning seems to be gone about half way through and it turns into me dry searing
Recipes for beef stew generally call for salting and peppering the meat before browning, then simmering for a long time. How is that different from browning, t
Recently got into cooking steak at home and overall been enjoying the results :) That being said, it seems like my pan always smokes quite a bit and the oil loo
I just watched an experiment on youtube, where they compare 2 steaks, side by side, the first one with added butter during sous vide (as many people do), the se
I've been trying different pork belly recipes, after trying a few using a pressure cooker and a few that only call for pan-searing, I think I'd like to try a co
Forgive me for being a novice. I like having frozen spinach, onions, broccoli, and vegetables since they're convenient and don't spoil. But I only know the prac
I tried to torch sous vide steaks twice with a culinary blow torch, but it seems to take forever to get any kind of crust. So far I was not able to achive a rea