Searing Meats Article -
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Searing Meats

SEARious Flavor

Searing meat browns the surface quickly leaving the inside raw--to be cooked until done by roasting or braising.

For Best Results

Bring meat to room temperature before searing it. In a skillet, heat a small amount of vegetable oil until very hot. Season the meat with salt to help form the tasty crust. When the oil ripples, the pan is ready.

Instant Caramelization

Searing meat in hot oil causes chemical reactions that result in intense flavors and deep brown color. But if the oil isn't hot enough, meat will just stick to the pan. Deglaze browned bits with wine or stock to create a delicious sauce.

Making Quick Work

Searing requires constant attention. If the oil is hot enough, the meat will brown quickly. As you brown the sides, prop up the meat against the side of the pan. But be careful: toppling meat can splatter hot oil.

Feb. 7, 2010 1:40 pm
can you buy a slow cooker that has a built in timer to start at a specific time and stop at specific time?If so can anyone reccomend a brand for me Thanks
Feb. 10, 2010 9:31 am
Difference between slow cooker and pressure cooker.
Mar. 16, 2010 5:03 pm
just bought one at kohls hamilton beach timer and meat probe top seals too very nice with discount $35
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