/ck/ - Food & Cooking

>>11580948

Duck breast

>>10443922

Canola is pretty much king when it comes to high heat applications. Clarified butter is the only neutral flavored fat that can stand up to searing tier heat (like 450-475 i think before it starts smoking?).

A crankin hot pan with a bit of oil in it is easy to estimate approximately how hot it is. I dont have any evidence to back this up aside from using canola in a 350 degree fryer and using it in pans to sear things, but it is gonna start to atomize at ~400 which is when you wanna throw whatever it is you wanna sear into the pan. Whatever you throw in the pan is going to drastically reduce the pans temperature sonyoure gonna have to leave it on high til its back up to temp, then you can lower it a bit to avoid scorching your oil and making whatever you were tryna cook taste acrid.

Like large diver scallops, for example.. They sell like hotcakes and ideally you would do them one or two at a time, but realistically you might have four or five orders of scallops on fire at once. A small aliminum sauce pan aint gonna cut it because once you get your fourth or fifth scallop on that pan the oil is now way cold and the first scallop you had down is forming a nice crust while the last one is barely even browned. If youre smart you will throw the first scallop down, wait 10-15 seconds, thrownthe second down, etc, then once theyre all down you turn the heat down and let them sear before you chuck a couple tbsp butter in there to cool the pan down before basting and finishing them.

Im drunk but my point is that its absolutely l not as cut and dry as you are making it out to be and properly searing meat requires high heat and its gonna make smoke even if you stay below your cooking fats smoke point

Pic related is a nice sear. With duck its a little different because you start with a cold pan but when younfinish it it gets cranked

>>10317416

Man you just havent had good/well prepared duck.

Pic related is top 5 best tasting things ive ever eaten. Salt/pepper, fat cap rendered, both sides basted in butter with thyme and garlic. We were tempted to just present the duck by itself as a tasting menu course because it was THAT good that it didnt need anything else to make it a complete dish.

Fuck.