CarolPa
Executive Chef
For searing a steak, I often cut off a piece of the fat and grease the hot pan with it.
I do that with pork chops.
For searing a steak, I often cut off a piece of the fat and grease the hot pan with it.
I always wonder about these charts. I have safflower oil but is it refined? Is it possible I'm not getting the hottest temp. possible before smoke? I guess I would need to measure the heat of the pan and compare to the chart. Some olive oils have high smoke points but this has never been my experience.
I have been reading quite a bit about not exceeding the smoke point of the oil and all the negative effects that follow. However, this means reducing the heat. So, that's sort of where I've been stuck. Does anyone know how hot a pan can get? I realize this could vary quite a bit. Thanks.
I always wonder about these charts. I have safflower oil but is it refined? Is it possible I'm not getting the hottest temp. possible before smoke? I guess I would need to measure the heat of the pan and compare to the chart. Some olive oils have high smoke points but this has never been my experience.
Am I the ONLY person who sears a hunk of meat in a dry pan? Granted I do use oil if I'm searing chunks of floured-and-seasoned meat for a stew type dish, but when it's a roast I'll put it in a dry pan. A lovely crust ensues, and that's exactly what I'm looking for.
Am I the ONLY person who sears a hunk of meat in a dry pan? Granted I do use oil if I'm searing chunks of floured-and-seasoned meat for a stew type dish, but when it's a roast I'll put it in a dry pan. A lovely crust ensues, and that's exactly what I'm looking for.
My Mom always fully seasoned her roast meats before she seared them. Of course I did it the same way when I first got married. I nearly choked to death from the dusty effect that seems to rise up from the pan. I put only a bit of salt on the meat before searing to give it that nice crust, but wait until I'm ready to put the pan in the oven or the lid on the dutch oven before adding the rest of my seasonings.