Imagine: golden, crispy skinned, juicy whole chickens for dinner - delicious and effortless.
How to Pan Sear:
- Dry your meat, fish, or poultry with a towel
- Bring your frying pan to high heat
- Add 2 Tbs of oil (your duck fat)
- Season your meat with salt and pepper
- Place the meat into the hot pan and listen to it sizzle. Very hot, but not burning or blackening the food
- Lower the temperature of the burner to 75 per cent and continue cooking
- Allow the flesh to cook on the first side for 15 to 30 seconds
- Then, turn the heat back up to 100 per cent and flip the meat over to the second side
- Sear the flesh on the second side by allowing it to sit at full heat for 10 to 20 seconds and then reduce the heat to 75 per cent of full
- Continue to sear at 75 per cent for 30 seconds
- Remove the meat from the pan and allow it to rest. Remember, this meat is still raw or blue-rare on the inside. You could eat it if you like very rare meat (not poultry) but cooking it longer in the oven is probably required
Food for thought:
Once the meat is seared, you apply your oven roasting technique. This is top-quality cooking. Be happy to be learning it because it’ll help you to cut costs and improve your diet dramatically. I have said it before and I’ll say it again, if you shop in the center aisle of your grocery store for much of your food--the processed food aisles--for your health, and your household finances, you will regret it. The chemical preservatives used in typical processed foods are toxic. If you want to debate me on the topic then bring it on! READ LABELS, EAT WHOLESOME FOODS PREPARED AT HOME AND SAVE YOUR MONEY.
Imagine: farm fresh, organic eggs, for a tenth of the price in the super market.
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