Go to the Article: Step 4: Sear
I struggle with product sticking to my AlClad pans. Grant Mentioned using a good non stick pan which I also have from AlClad, but I would like to use my other pans. Am I just moving the meat to soon? would love some feedback.....
Do you recommend a particular pan temperature we should target before adding the meat?
375F! It really depends how thin the meat is. The thinner the meat the hotter the pan for searing and the larger the meat the cooler the pan temp for searing.
You can user any pan as long as it is seasoned well. Just try to resist the temptation of touching the meat to early once you have it down. Heat the pan, pretty darn hot. Add the oiled meat and let it sit. Give it a press if anything but do no try to remove it until a minute or two has passed.
I've used slow cooking methods, both sous vide and low temp in oven, and have had good results overall. I do have a question about searing. Typically I've seared after the meat is cooked, either in a pan or using a propane torch. (I'm waiting for my Searzall to arrive!) I've never seared the protein before bringing it to the desired core temp. Is there an advantage to searing first rather than after? Thanks!
Can scallop use this method to cook and have really nice crust and still medium on the outside? And should i coat the scallop with oil than put it in a pan or just put the oil directly to the pan?
Sorry inside*
Why is that?
I'm curious why there are pictures in this course of steak in a pan with butter, thyme, and garlic given that you advise against adding lipids directly to the pan. If you're going to baste or add flavors in the "Nine Step" method, when do you suggest we do it?
Heat needs time to reach the core of the thicker cuts so you need lower heat to avoid over burning the surface.
Any reason to use a non-stick vs. a cast-iron? Also you mention medium high vs. high. This is to avoid transferring too much heat through the meat or is this to avoid burning? Just want to understand the logic/science behind it all.
The video showed sopping up the extra liquid to help keep the meat surface dry. But in the event you're trying to develop a pan sauce using the fond, how would you achieve the sear?
A small bowl will come in very handy.
Just big enough to hold the amount of fond needed for the sauce.
Place it next to the stove, and pour the juices off the pan into it, until you have enough to set aside for the sauce.
Put the bowl aside for the saucemaking, whether it's you taking care of it once you've seared the meat, or anyone else helping out in the kitchen, whom you've tasked with the saucemaking.
I feel like the stock searing advice is to get the pan screaming hot, and sear as quickly as possible, then finish in the oven or sous vide. I'm surprised to see Grant recommend medium or medium high, and I'm also surprised he prefers Teflon. I don't doubt him, I'm just curious as to the reason!
