Sounds like the pan is too hot. Turn the heat down a bit, maybe to medium or medium high, let it heat up slowly, and then add the meat. For best results, don't put a cold slab of meat into the pan. Allow it to sit out of the refrigerator for a while - maybe an hour or more depending on room temperature and how cold the meat was to begin with.
Shel > [Original Message] > From: skye > Oh, great - maybe you cast iron guys can help me with my question. I > have a recipe where I need to sear an eye of round on all sides (let's > say 2 minutes a side so 12 minutes total). Usually I put the pan on > high heat, and end up with an outside that's a nice rich brown colour. > However, there's a bunch of smoke from the melted fat and at the end, > there's blackened stuff on the bottom of the pan to scour away. Then > there's a couple of days where nothing wants to slide off anymore. > > Is that normal for searing large chunks? Am I putting it up too hot? > Should I drain off the fat partway through cooking? Which camera > should I take photos of the result with? (trying to keep this on > topic) -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net
