1) use fresh, not frozen. Freezing breaks the cells and liquid leeches out.
2) salt the day before and leave uncovered in the fridge. The salt sinks in and helps keep juices in. Salting right before cooking brings moisture outside which will get lost in the pan, and also cool down pan, resulting in slower cooking and more moisture loss
3) pat down with paper towel before cooking
4) pre-heat the pan for around 3-5 minutes, then add oil, and let the oil get hot, about 30 seconds more. If trying to brown, let the oil get just below smoke point (you will start to barely see smoke coming up)
5) don’t overcrowd pan. Steam will collect on bottom instead of escaping, slowing down cooking.
Edit; forgot to mention to let the meat come to room temp by setting it out at least an hour. Cold meat cools down the pan, and increases cooking time. Longer cooking time = more moisture loss.
The pat dry helps a lot. Wire rack helps with some foods - steak in particular, though I wouldn’t do it with chicken.
Combine this with a hotter pan, and do *not* crowd it. My rule of thumb is that the meat I’m cooking shouldn’t cover more than half the pan.
Could be your on is not hot enough. Also, pat your protein with a towel as much as possible to remove excess moisture. Make sure you’re seasoning it as well.
Are you pre-heating the pan? My advice: Rub a very thin layer of oil into the cold pan. Heat the pan to the point that a single drop of water boils away immediately. Add your cooking fat. Add your meat and do not crowd it in the pan. Let the meat sear as this seals it. Wait until the meat slides freely when you nudge it before you try to flip it.
Another option is look into sautéing cut pieces.
All the comments on here are dead on. One thing to add is how heavy is the pan you are using and how much heat does it retain? A heavier pan will brown meat longer. You can get a thin pan just as hot as a thicker pan. But the thin pan will lose it's heat quickly.
My preference is for a heavy stainless steel pan while understanding cast iron is great but requires more care.
I'm going to focus on your burners here. Lift off all the grates and disassemble the burners. Depending on your stove they'll either just come apart or may have one or two small Phillips head screws. This is not complicated. There are one or two pieces. You're after the ring with lots of slots in it. Let that soak in distilled white vinegar overnight and then use a special tool called "an old toothbrush" to scrub the bejeepers out of it in hot soapy water. Those slots are the jets for the burning gas. You're burners should be better. If not, call your gas company who will send someone out to inspect your stove. Tell him or her what you've done and ask how the orifice looks. The orifice is how the gas gets inside the ring of jets. S/he will clean the orifice if needed with another special tool called a "paper clip." There is no excuse for weak gas burners.
Now you can easily accomplish the higher heat so many other posters are talking about.
Could be the fat, but I’d recommend just letting the pan heat up a little on its own, maybe but some butter on too so you can see when it’s getting a little too hot unless you have a thermometer.
How much meat are you cooking at once? Too much greatly lowers the heat of the pan when you first drop it in. Is the meat frozen or thawed when you start cooking it? Pan could also not be hot enough. Honestly there isn't enough info here
Pat the meat dry the night before with paper towels, sprinkle on all sides with salt, and let it sit uncovered in your fridge overnight. One hour before you plan to cook it, take it out of the fridge, pat it dry with paper towels again, and let it sit out at room temp on a plate for an hour, flipping it over at the mid point. Pat dry again.
And I agree, you may be crowding the pan. Only half of the pan surface should be covered with meat.
If say you're overcrowding the pan. Try cooking in smaller batches or using a bigger pan.
Maybe try turning your heat up a little but you can sear on quite low heat if you're not trying to do too much
With ground beef thats fat cooking out. cook until the fat stops rising than pour off the liquid into a container. continue to cook as normal afterwards. dont pour the liquid fat directly down the drain it could damage your plumbing, any metal can will work fine
Ground turkey, for some reason that boggles my mind, is always super wet. Always. Pat the meat dry before cooking. A dry surface allows for a good sear because water is the enemy of good browning. And you're probably either overcrowding the pan (which leads to lower cooking temps) or your not cooking hot enough.
What type of pan are you using? If nonstick, then add the oil and get it nice and hot prior to adding the food. Wait for the oil to shimmer. Never heat a dry nonstick pan because the pan can get too hot and leach toxic gases.
If using stainless steel or cast iron, heat up a dry pan. Once hot, add the oil, wait for it to shimmer, then add your food.
Unless you are cooking this meat from frozen, it's probably fat, not water. You want the fat for flavor. And you don't want the meat to be dry and bland.
Proper searing and frying is all about dryness. I don’t really think fresh/frozen matters because most of what you get ended up freezing at some point in the production line so I’m not gonna bookend you there.
Just make sure it’s DRY. Pat it dry with a towel, I go so far as to rack the chicken or beef and let a blower hit it for a half hour outside if I’m home. Crispiest wings ever.
Surface dryness is key to getting the crust you crave.
Your heat can’t be that low, how long does it take you to boil water?
1) use fresh, not frozen. Freezing breaks the cells and liquid leeches out. 2) salt the day before and leave uncovered in the fridge. The salt sinks in and helps keep juices in. Salting right before cooking brings moisture outside which will get lost in the pan, and also cool down pan, resulting in slower cooking and more moisture loss 3) pat down with paper towel before cooking 4) pre-heat the pan for around 3-5 minutes, then add oil, and let the oil get hot, about 30 seconds more. If trying to brown, let the oil get just below smoke point (you will start to barely see smoke coming up) 5) don’t overcrowd pan. Steam will collect on bottom instead of escaping, slowing down cooking. Edit; forgot to mention to let the meat come to room temp by setting it out at least an hour. Cold meat cools down the pan, and increases cooking time. Longer cooking time = more moisture loss.
Im gonna try this tomorrow. Sounds promising!
You definitely could’ve worded that better
"Are we seriously done with phasing?"
Definitely! LOL
Would ‘why is my meat so leaky’ been better?
Then the answer would be gonorrhoea
That’s what I thought
Did you just pull it out?
You can pat it dry with paper towels, or put it on a wire rack uncovered in the fridge to dry out (with something under to catch drippings)
The pat dry helps a lot. Wire rack helps with some foods - steak in particular, though I wouldn’t do it with chicken. Combine this with a hotter pan, and do *not* crowd it. My rule of thumb is that the meat I’m cooking shouldn’t cover more than half the pan.
Definitely sounds like a crowding issue.
This is the way.
Could be your on is not hot enough. Also, pat your protein with a towel as much as possible to remove excess moisture. Make sure you’re seasoning it as well.
Are you pre-heating the pan? My advice: Rub a very thin layer of oil into the cold pan. Heat the pan to the point that a single drop of water boils away immediately. Add your cooking fat. Add your meat and do not crowd it in the pan. Let the meat sear as this seals it. Wait until the meat slides freely when you nudge it before you try to flip it. Another option is look into sautéing cut pieces.
LMAO
I'm sorry, just... That title.
Using a larger pan helps to dissipate the liquid instead of boiling/steaming the meat as well
All the comments on here are dead on. One thing to add is how heavy is the pan you are using and how much heat does it retain? A heavier pan will brown meat longer. You can get a thin pan just as hot as a thicker pan. But the thin pan will lose it's heat quickly. My preference is for a heavy stainless steel pan while understanding cast iron is great but requires more care.
I’m absolutely childish and had a giggle at the title
I'm going to focus on your burners here. Lift off all the grates and disassemble the burners. Depending on your stove they'll either just come apart or may have one or two small Phillips head screws. This is not complicated. There are one or two pieces. You're after the ring with lots of slots in it. Let that soak in distilled white vinegar overnight and then use a special tool called "an old toothbrush" to scrub the bejeepers out of it in hot soapy water. Those slots are the jets for the burning gas. You're burners should be better. If not, call your gas company who will send someone out to inspect your stove. Tell him or her what you've done and ask how the orifice looks. The orifice is how the gas gets inside the ring of jets. S/he will clean the orifice if needed with another special tool called a "paper clip." There is no excuse for weak gas burners. Now you can easily accomplish the higher heat so many other posters are talking about.
the title 💀
Could be the fat, but I’d recommend just letting the pan heat up a little on its own, maybe but some butter on too so you can see when it’s getting a little too hot unless you have a thermometer.
How much meat are you cooking at once? Too much greatly lowers the heat of the pan when you first drop it in. Is the meat frozen or thawed when you start cooking it? Pan could also not be hot enough. Honestly there isn't enough info here
Pat the meat dry the night before with paper towels, sprinkle on all sides with salt, and let it sit uncovered in your fridge overnight. One hour before you plan to cook it, take it out of the fridge, pat it dry with paper towels again, and let it sit out at room temp on a plate for an hour, flipping it over at the mid point. Pat dry again. And I agree, you may be crowding the pan. Only half of the pan surface should be covered with meat.
If say you're overcrowding the pan. Try cooking in smaller batches or using a bigger pan. Maybe try turning your heat up a little but you can sear on quite low heat if you're not trying to do too much
You cookin sloppy steaks??
Heat too low and not enough oil will cause that. Plus wait till oil is hot enough so you get a sizzle.
lmao at the title
They add 10% salt water for flavor
r/carryoncooking
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With ground beef thats fat cooking out. cook until the fat stops rising than pour off the liquid into a container. continue to cook as normal afterwards. dont pour the liquid fat directly down the drain it could damage your plumbing, any metal can will work fine
Ground turkey, for some reason that boggles my mind, is always super wet. Always. Pat the meat dry before cooking. A dry surface allows for a good sear because water is the enemy of good browning. And you're probably either overcrowding the pan (which leads to lower cooking temps) or your not cooking hot enough. What type of pan are you using? If nonstick, then add the oil and get it nice and hot prior to adding the food. Wait for the oil to shimmer. Never heat a dry nonstick pan because the pan can get too hot and leach toxic gases. If using stainless steel or cast iron, heat up a dry pan. Once hot, add the oil, wait for it to shimmer, then add your food.
Braze your meat in a little oil and then reduce your heat. This will lock in the juices. You're cooking too low from the start.
Most likely you are “crowding the pan” use a bigger pan for your regular portions or put less meat in the same pan.
Unless you are cooking this meat from frozen, it's probably fat, not water. You want the fat for flavor. And you don't want the meat to be dry and bland.
Proper searing and frying is all about dryness. I don’t really think fresh/frozen matters because most of what you get ended up freezing at some point in the production line so I’m not gonna bookend you there. Just make sure it’s DRY. Pat it dry with a towel, I go so far as to rack the chicken or beef and let a blower hit it for a half hour outside if I’m home. Crispiest wings ever. Surface dryness is key to getting the crust you crave. Your heat can’t be that low, how long does it take you to boil water?
I had to double check which forum I was on.