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Modern use includes gas heating, the traditional fire-heated method, an iron heated by electricity (electric cattle branding iron) or an iron super cooled by dry ice (freeze branding iron). Cattle, horses and other livestock are commonly branded today for the same reason they were in Ancient times, to prove ownership.
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 ...
Cattle rustlers using running irons were ingenious in changing brands. [3] The most famous brand change involved the making of the X I T brand into the Star-Cross brand, a star with a cross inside. [ 4 ] [ 5 ] Brands became so numerous that it became necessary to record them in books that the ranchers could carry in their pockets.
Heat a cast iron skillet over high heat, and sear the beef on all sides until browned, but not burned—about 3-4 minutes per side. Put the vegetables and bay leaves in the bottom of a roasting dish.
Sear for 3 to 4 minutes per side. Before removing from the pan, add 3 tablespoons of butter and baste continuously. Let it rest on a rack, pouring any excess butter over the top.
Sear-grill and gear grilling is a process of searing food items over high temperatures. Sear grilling can be achieved using a gas grill, charcoal grill, hybrid grill, or infrared grill where the below flame heats the grill grates to temperatures over 480 °C (900 °F). Sear-grilling instantly sears the outside of meat to make the food more ...
Cast iron is ideal for getting a gorgeously brown, crusty sear on proteins, and it does double-duty for baking projects (hello, skillet cookie). The key to making your cast iron last forever and ...
A stainless steel frying pan. A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 20 to 30 cm (8 to 12 in) in diameter with relatively low sides that flare outwards, a long handle, and no lid.