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Browning Meat (and other proteins) | pan cooked turkey tenderloin | Orangesandavocados
cooking,meat,poultry,brown,sear,skillet,steak,Food,pan
#Browning #Meat #proteins
vid_title]
How to produce beautiful browning on proteins (meat, fish, poultry, seafood) during a sear. For info on how to cook meat in general and get it to medium-rare reliably, please see:
pan cooked turkey tenderloin
How to produce beautiful browning on proteins (meat, fish, poultry, seafood) during a sear. For info on how to cook meat in general and get it to medium-rare reliably, please see:
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6 Comments
I knew I jumped back in time! You've come so far. But, as always, you told me what I needed to know.
Do I have to add oil if I am going to brown ground beef?
I totally agree with the comment about not not washing meat. In fact I'd go further in saying that it is probably more dangerous to wash meat as it increases the likelihood of getting nasty bacteria and microbes splashed around your sink and work surfaces. Cooking will easily kill anything that would be removed by a surface wash
maybe it twisted because you didn't trim the silver skin around it? or because it was very thin? feel free to press on it. good cuts are rib eye, tenderloin, hanger, sirloin, skirt. The only thing I address in this video is how to make it brown. I don't address doneness at all. YouTube is not letting me add a link in the comment, so please see above (the text below the video). I'll post a link that describes how to deal with doneness and cook meat in general.
For beef, what are good cuts to get for pan searing? I don't remember the two cuts of meat I've used the few times I've followed your video but one of them became all twisted and didn't stay flat. Is that because of the cut I bought?
lol anything that had parents