Thanks everyone for the input. :) I had a feeling "high" was too high to sear but had seen on the food channel that I was supposed to use "as hot as I possibly could" in order to get a good sear going for locking in the goodies. Will try on med high next time.
On 12/20/06, graywolf <[EMAIL PROTECTED]> wrote: > > Another suggestion, heat the pan to medium high, I use 7 on my electric > range (I would prefer gas, but I am a renter), to sear the meat on both > sides, then turn the burner down and cook the meat to what ever level of > doneness you prefer. You will find that you do not get near as much crud > doing it that way. > > > skye wrote: > > 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
