There are a few pre-cooking tips that will help make the most of your sear: 1.
Remove the meat from the refrigerator and set it out at room temperature for a short while before cooking it.
This lets the meat to relax, allowing the meat's natural moisture to reabsorb into the muscle, rather than staying trapped between the meat's fibers.
2.
Make sure the pan that will be used for searing is hot.
I decided to choose to use a pre-tied beef roast to illustrate this method, but it is possible to sear all types and cuts of meat.
Season the meat with salt (and pepper, if desired) once the meat has been allowed to sit at room temperature for a short while.
The seasoning will stick to the surface of the meat and as it cooks it will turn into a flavorful seared crust.
The salt will also seep through the surface of the meat, flavoring the meat's insides.
There is no need to add the extra salt if you choose to marinate the meat in a salty mixture, like soy sauce.
If you choose to marinate the meat in a sweet or sugary solution, be careful when searing because the added sugars could burn quickly, ruining the taste of your meat.
It may not be necessary to add fat to the pan depending on the type of meat and amount of fat that has been trimmed off of the meat.
However, if you decide that your meat will not render enough oil to sear the meat properly, add vegetable or peanut oil to the heating pan and watch for the oil to ripple.
When the oil ripples, the pan is hot enough to add the meat.
If you are not using added oil, be sure to heat the pan to a very high heat before adding the meat.
The meat will stick and tear when turned if the pan is not hot enough.
When the pan is hot enough the sugar on the meat's surface will immediately crystallize, making it a simple task to flip the meat over.
Meat seared at a correct temperature will leave flavor crystals on the bottom of the pan.
When the pan is very hot, add the meat to the pan by placing the fattiest side down.
Searing calls for constant attention because it takes place so quickly.
It is easy to burn the meat if there is no constant attention given.
On occasion, the meat will attempt to return to the position it was originally placed in rather than stay turned to the side that needs searing.
To avert this problem, place the meat with the desired-side down, and lean it against the edge of the pan.
The pan will act as a support.
Do keep in mind that the inner part of the seared meat is most likely to be raw and will need to be cooked further.
Remove the meat from the refrigerator and set it out at room temperature for a short while before cooking it.
This lets the meat to relax, allowing the meat's natural moisture to reabsorb into the muscle, rather than staying trapped between the meat's fibers.
2.
Make sure the pan that will be used for searing is hot.
I decided to choose to use a pre-tied beef roast to illustrate this method, but it is possible to sear all types and cuts of meat.
Season the meat with salt (and pepper, if desired) once the meat has been allowed to sit at room temperature for a short while.
The seasoning will stick to the surface of the meat and as it cooks it will turn into a flavorful seared crust.
The salt will also seep through the surface of the meat, flavoring the meat's insides.
There is no need to add the extra salt if you choose to marinate the meat in a salty mixture, like soy sauce.
If you choose to marinate the meat in a sweet or sugary solution, be careful when searing because the added sugars could burn quickly, ruining the taste of your meat.
It may not be necessary to add fat to the pan depending on the type of meat and amount of fat that has been trimmed off of the meat.
However, if you decide that your meat will not render enough oil to sear the meat properly, add vegetable or peanut oil to the heating pan and watch for the oil to ripple.
When the oil ripples, the pan is hot enough to add the meat.
If you are not using added oil, be sure to heat the pan to a very high heat before adding the meat.
The meat will stick and tear when turned if the pan is not hot enough.
When the pan is hot enough the sugar on the meat's surface will immediately crystallize, making it a simple task to flip the meat over.
Meat seared at a correct temperature will leave flavor crystals on the bottom of the pan.
When the pan is very hot, add the meat to the pan by placing the fattiest side down.
Searing calls for constant attention because it takes place so quickly.
It is easy to burn the meat if there is no constant attention given.
On occasion, the meat will attempt to return to the position it was originally placed in rather than stay turned to the side that needs searing.
To avert this problem, place the meat with the desired-side down, and lean it against the edge of the pan.
The pan will act as a support.
Do keep in mind that the inner part of the seared meat is most likely to be raw and will need to be cooked further.
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