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OK, I know this may a classic dumb newbie question, but an experience
yesterday leads me to believe I need an answer to it...
So I'm attempting to pan-sear a tuna steak in a cast-iron skillet. The
recipe said to heat it to the point that a drop of water "jumps."
Crank the burner to "HI," wait about three minutes, throw a drop of
water on the skillet, it scatters like mercury...ready to go. Hit the
pan with a couple sprays of canola oil. It worried me a bit when the
oil immediatedly smoked and seemed to evaporate. Anyway, with some
trepidation I went ahead and dropped in the steak. According to the
recipe, two minutes per side would yield a medium rare steak, and
that's what I did. The result was white through, medium-well maybe. I
also burned the seasoning off the skillet. On the other hand, the
steak wasn't too bad.
Clearly, too hot. I realize your stove and mine may differ, but
obviously "high heat" in a recipe doesn't mean the "HI" setting on my
stovetop. However, a lot of recipes that I read instruct me to heat
something to high heat. What exactly are the recipes implying? I
don't have an infrared thermometer so I guess I can't really check it,
but what temperature range constitutes "high heat" in recipe parlance?
I see a lot of recipes that call for sauteing on high or medium-high.
If I do that I wind up with smoking oil and black butter (assuming it
doesn't burn up completely).
I realize that I could answer this myself through trial-and-error. A
sufficient amount of black tuna steaks, evaporated butter, discolored
stainless, and stripped cast iron and I should be able to figure out
which setting on my stove is appropriate. I'll have to anyway, to a
lesser degree. However, I'm hope you nice folks can get me pointed in
the right direction, or maybe tell me where I can buy smoke-detector
batteries in bulk...
Thanks,
Dan
yesterday leads me to believe I need an answer to it...
So I'm attempting to pan-sear a tuna steak in a cast-iron skillet. The
recipe said to heat it to the point that a drop of water "jumps."
Crank the burner to "HI," wait about three minutes, throw a drop of
water on the skillet, it scatters like mercury...ready to go. Hit the
pan with a couple sprays of canola oil. It worried me a bit when the
oil immediatedly smoked and seemed to evaporate. Anyway, with some
trepidation I went ahead and dropped in the steak. According to the
recipe, two minutes per side would yield a medium rare steak, and
that's what I did. The result was white through, medium-well maybe. I
also burned the seasoning off the skillet. On the other hand, the
steak wasn't too bad.
Clearly, too hot. I realize your stove and mine may differ, but
obviously "high heat" in a recipe doesn't mean the "HI" setting on my
stovetop. However, a lot of recipes that I read instruct me to heat
something to high heat. What exactly are the recipes implying? I
don't have an infrared thermometer so I guess I can't really check it,
but what temperature range constitutes "high heat" in recipe parlance?
I see a lot of recipes that call for sauteing on high or medium-high.
If I do that I wind up with smoking oil and black butter (assuming it
doesn't burn up completely).
I realize that I could answer this myself through trial-and-error. A
sufficient amount of black tuna steaks, evaporated butter, discolored
stainless, and stripped cast iron and I should be able to figure out
which setting on my stove is appropriate. I'll have to anyway, to a
lesser degree. However, I'm hope you nice folks can get me pointed in
the right direction, or maybe tell me where I can buy smoke-detector
batteries in bulk...
Thanks,
Dan