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from The Kitchn

At a recent dinner party, a friend asked me whether it was really necessary to sear meat before cooking it, especially if it was just getting slow-cooked in a braise or a stew anyway. My friend logically pointed out that if it wasn't an important step, then why go to the extra trouble or dirty more dishes?

from The Kitchn

How To Sear Meat Properly — Cooking Lessons from The Kitchn | The Kitchn

from The Kitchn

How To Sear Meat Properly — Cooking Lessons from The Kitchn

from The Kitchn

How To Sear Meat Properly — Cooking Lessons from The Kitchn | The Kitchn

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from The Kitchn

Is Searing Meat Before Cooking Worth the Extra Effort? | The Kitchn

from The Kitchn

Searing meat is 100% about building flavor. And oh, what flavor it is! When that meat hits a scorching hot pan, the surface instantly begins caramelizing. In your stew or braise or roast, this translates into the kind of deep, savory flavor that we crave on an almost a cellular level. This is the flavor that makes us want to lick our plates clean. No sear, no plate-licking good times. Here's how to do it.

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Technique Tuesday - Searing How To Sear Meat, Fish & Poultry. Meat and Poultry Temperature Guide. Temperature of pork, chicken and beef.

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