This all has to do with heat and the variations on stoves. Your electric range might be hotter than the medium that your recipes call for. You need to play with the temperature. Also, you can crank the heat up, sear your meat and then turn the heat back for a slower cooking once the meat is seared. Finishing in the oven is always a great option and one that we in professional kitchens love because it cooks evenly - and more importantly frees up precious burner space. If you do not have an oven or are really committed to using the range top try this. Sear your meat, add some garlic to the pan and deglaze with white wine. Cook your meat in the wine which will keep it moist and will give you a nice pan sauce when you are done. |