Marinating and pan searing

Discussion in 'Food & Cooking' started by avanraal, Jul 2, 2012.

  1. avanraal

    avanraal

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    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
     
  2. phatch

    phatch Moderator Staff Member

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    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.
     
    Last edited: Jul 2, 2012
  3. avanraal

    avanraal

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    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
     
  4. phatch

    phatch Moderator Staff Member

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    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.