Pattern Recognition - Seizing II
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Addendum to previous: there are (obviously) a ton of caveats and complications here. It's a lazy technique, useful for cooking with a minimum of preparation and fussing, but it's just a starting point. For heaven's sake, don't try it with eggs!
The most important thing I left out, though, was: get the pan as hot as possible before adding the meat, and dry the surface of the meat with a paper towel if that's practical. The hotter the surface of the metal, and the less moisture it has to boil off, the faster the proteins in the contact layer will break down. Don't panic if it gets a bit smoky, that means it's working.
Tried this with some barely thawed steaks the other day. It was a nonstick pan but it worked reasonably well.