Hi all,
If you're going to be searing some meat, whether it be a steak, a pork tenderloin, or what-have-you, how do you protect against any rub you have from burning?
I've even stopped putting pepper on steaks as I tend to get a bitter flavor, which I assume is burned. The last time I did a pork tenderloin, I had it covered with oil and rosemary and while the pork was nicely seared with bits of char, which was good, the rosemary got all charred up, which was not good.
I know that sugar and searing don't mix, so I take care to ensure there is so sugar on any meat I am planning to sear. Maybe I'm going too far beyond the crust stage and too far into the char stage. Maybe I need to flip or rotate more often.
(I know salt is fine for any searing. As Alton Brown is famous for saying, "It's a rock.")
If you're going to be searing some meat, whether it be a steak, a pork tenderloin, or what-have-you, how do you protect against any rub you have from burning?
I've even stopped putting pepper on steaks as I tend to get a bitter flavor, which I assume is burned. The last time I did a pork tenderloin, I had it covered with oil and rosemary and while the pork was nicely seared with bits of char, which was good, the rosemary got all charred up, which was not good.
I know that sugar and searing don't mix, so I take care to ensure there is so sugar on any meat I am planning to sear. Maybe I'm going too far beyond the crust stage and too far into the char stage. Maybe I need to flip or rotate more often.
(I know salt is fine for any searing. As Alton Brown is famous for saying, "It's a rock.")
Comment