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Marinating and pan searing

post #1 of 4
7/2/12 at 2:31pm
Thread Starter 

Guys

I am a little confused as what to do when pan searing meat/fish/poultry.

From what I have read, one is supposed to pat dry the food before placing it onto the hot pan; this way the food doesn't stick and the oil doesn't splatter.

BUT

what about if you want to marinate the food prior to cooking?  Obviously you don't want to pat dry the marinade?

 

Thoughts?

 

Thanks

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post #2 of 4
7/2/12 at 2:52pm

Well, yes you would. The marinade should have flavored the outer portion of the meat so patting it off won't negatively affect the outcome.

 

Marinades I've come to save for the grill or smoker though For pan searing, I'd go with a rub or other dry seasoning.

more than taste fine
me eat it all the time
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post #3 of 4
7/2/12 at 2:56pm
Thread Starter 

So you are saying that I am supposed to dry the marinade off of the food before pan cooking?

Also, why do I see chefs oil up steaks before putting them into the pan?

 

Thanks

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post #4 of 4
7/2/12 at 3:32pm

yes, dry the meat before laying in the pan.

 

Oiling the meat is one way to control excess oil in the pan. Cuts down on the smoke a bit, you get less cooked on oil in the pan so clean up can be easier.

 

There are theories about seasoning and oiling and creating barriers to flavor penetration, but its more preference than anything else.

more than taste fine
me eat it all the time
Reply
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