mattdaddym
Assistant Cook
Hi,
I'm an amateur cook at best. I've read several sites the describe the best technique for searing meat, but I have yet to perfect it
I'm using a stainless steel pan with an aluminum bottom I bought at Target. My oven isn't fancy either. It is a glass-top / flat type. I was using Olive Oil but there was too much smoke. I learned about that the hard way I just bought some Safflower oil.
So, I'm still getting a lot of smoke. I must have the pan too hot, but I thought I read you couldn't be "too hot". That's the first thing I'd like to hear an opinion on. I think my next logical step is to clean the pan, put some oil in, and then turn the heat up a notch at a time until it smokes. Then I know the maximum heat for my set up. Does that make sense?
Also, do you prefer to put oil in the pan or to oil the meat and drop in a dry pan?
Any help is appreciated. Thanks!
I'm an amateur cook at best. I've read several sites the describe the best technique for searing meat, but I have yet to perfect it
I'm using a stainless steel pan with an aluminum bottom I bought at Target. My oven isn't fancy either. It is a glass-top / flat type. I was using Olive Oil but there was too much smoke. I learned about that the hard way I just bought some Safflower oil.
So, I'm still getting a lot of smoke. I must have the pan too hot, but I thought I read you couldn't be "too hot". That's the first thing I'd like to hear an opinion on. I think my next logical step is to clean the pan, put some oil in, and then turn the heat up a notch at a time until it smokes. Then I know the maximum heat for my set up. Does that make sense?
Also, do you prefer to put oil in the pan or to oil the meat and drop in a dry pan?
Any help is appreciated. Thanks!