with most all the cooking shows ive seen they ALWAYS pan sear the protein and then finish it off in the oven. it doesnt matter if its beef, pork, chicken, fish, lamb or anything - they always use this method. ive never tried it myself, ive always either baked it all the way or pan fried it all the way. just wondering if the pan then oven method really makes a difference and what would i notice/gain from it. i am a miser at heart and it just doesnt make sense to use the stove and then fire up the oven to finish off a meal, but i am a food conosuer so i would indeed do it if gains were large.
ever pan sear then finish in the oven?
- Thread starter bigbrother8
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I always do that.
You want to brown the meat quickly to give it a caramelized surface and of course to lock in the juices. Try it, and you will notice a difference.
You want to brown the meat quickly to give it a caramelized surface and of course to lock in the juices. Try it, and you will notice a difference.
Sure all the time, even with a pan fritata I brown the top off....been doing for years. Haven't once grabbed the pan handle with my bare hand....
Cast Iron Skillet SMOKING HOT for about 30 seconds each side, then into a oven at 450 for about 7-12 minutes depending how you want it finished. The only way I do it.
All the time, you want the outside to get a nice sear without burning.
Thinking more on the process, it's how KFC gets the texture of almost boiled chicken, with a bread crust.
They place a boat load of chicken into stinking hot oil. The oil cooks the bread pretty quickly, but the bulk of the chicken pulls the oil temp down.
A lid then "pressure cooks" the chicken, similarly to a slow cooking process, but at higher evaporation temps.
blech.
They place a boat load of chicken into stinking hot oil. The oil cooks the bread pretty quickly, but the bulk of the chicken pulls the oil temp down.
A lid then "pressure cooks" the chicken, similarly to a slow cooking process, but at higher evaporation temps.
blech.
So can I sear and then finish a T-bone in the oven? Hints, tips, please...
Not so much a hint.
A few weeks ago, I took some rib steaks (your cuts may vary, these were a piece of rib, with an eye of steak attached).
Pan fired them briefly before work, and put them in the crock-pot with a quartered onion...left them 'till I got home from work on Crock-Pot Low.
The meat fell apart, and the juices were a delight...the overall end result was OK, but not ideal from my perspective...a lot of the juices leaked out, and while they went as a sauce over the potato, I'd rather they stayed in the meat.
I've seen a (French) technique on Iron Chef, where they sear the meat, then vacuum seal it in a food preserving system. The cryopacked seared meat is then placed in a water bath at (85C???), where the proteins soften.
A bit like "Hog's Breath Inn", with their 18 hour steaks I guess.
A few weeks ago, I took some rib steaks (your cuts may vary, these were a piece of rib, with an eye of steak attached).
Pan fired them briefly before work, and put them in the crock-pot with a quartered onion...left them 'till I got home from work on Crock-Pot Low.
The meat fell apart, and the juices were a delight...the overall end result was OK, but not ideal from my perspective...a lot of the juices leaked out, and while they went as a sauce over the potato, I'd rather they stayed in the meat.
I've seen a (French) technique on Iron Chef, where they sear the meat, then vacuum seal it in a food preserving system. The cryopacked seared meat is then placed in a water bath at (85C???), where the proteins soften.
A bit like "Hog's Breath Inn", with their 18 hour steaks I guess.
Sure you can sear a T-bone then finish in the oven. Just rub the outside if the T-bone with a little oil and salt (I like Kosher). Get your pan rocket hot, and then sear it for a couple of minutes on each side adding about 30 seconds for side B. Then slide the pan in the oven (make sure it can handle oven temps). Searing times vary with meat thickness.
That's the one problem with an electric stove. It just doesn't get hot enough fast enough to do the job correctly. I ended up tossing out a rather expensive steak that I tried to pan sear the way I watch them do it on TV.
I prefer good ol' charcoal grilling for steaks, chops, etc.
The broiler setting in the oven works pretty well if get it figured out. There seems to be a bit of a learning curve when broiling I've discovered.
I prefer good ol' charcoal grilling for steaks, chops, etc.
The broiler setting in the oven works pretty well if get it figured out. There seems to be a bit of a learning curve when broiling I've discovered.
Depends on what metal your pan is made of. Cast iron is the best at heat retention, aluminum pans dissipate heat too fast.
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Do you put the meat in the cold pan?
Quote:
Do you put the meat in the cold pan?
Well, there's ya problem
I think I have at least a rudimentary culinary aptitude to know not to do that! Gas stoves are much easier to work with, and get hotter than an electric. Mine is one of those glass-top styles, and just to boil water is a chore...It just takes forever to get hot enough.
I use Regal cookware, which I'm thinking is probably aluminum. Cast iron is too much of a PITA to clean.
I use Regal cookware, which I'm thinking is probably aluminum. Cast iron is too much of a PITA to clean.
Cast iron is very easy to clean. Sprinkle some kosher salt in the pan & wipe clean with a paper towel. Done.
Nothing like a good seasoned cast iron pan
You can cook a great meal and crack the skull of an intruder with it!
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