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A cast-iron pan is one of the best cooking tools you can find. No other pan material can conduct and retain heat quite like it. That means caramelized seared steaks, perfectly crisp edges on ...
Searing or pan searing is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food (usually meat such as beef, poultry, pork, or seafood) is cooked at high temperature until a browned crust forms.
Recipes for pan-seared filet mignon, and leafy salad with blue cheese dressing. ... a comparison of stovetop and oven-baked stews, and a Science Desk segment ...
Turn the chops and cook over moderate heat until browned on the second side and just cooked through, about 4 minutes longer. Transfer the pork chops to a platter and keep warm. 4.
If the food will not produce enough liquid of its own, a certain amount of cooking liquid that often includes an acidic element (e.g., tomatoes, beer, balsamic vinegar, wine) is added to the pot, often with stock. A classic braise is done with a relatively whole cut of meat, and the braising liquid will cover two-thirds of the food in the pan.
The peppercorn crust is made by placing the steak in a bed of cracked black (or mixed) peppercorns. Typically, the steak is seared in a hot skillet with a small amount of butter and oil. The steak is seared at a high temperature to cook the outside quickly and form the crust while leaving the interior rare to medium rare.
By Anne Dolce. If you met a florist, you'd probably ask them about flowers, and if a painter crossed your path, you'd want to know what kinds of brushes they use to paint with.