Recipes

[Mothertrucker]

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@Hot Street wrote:

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@pas4116 wrote:

The purpose of searing is to brown the outside of the meat or fish. This does two things. Locks in the moisture and caramelizes the proteins to add flavor. Searing is a first step and not necessarily intended to cook a piece of meat through. It is the first step in braising - if you're making something like a pot roast or brisket.

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So how do you finish cooking it?   Do you then put it in the oven?

Fish can be contaminated if not cooked properly.   Fish and chicken are the worst for disease and contamination.   When I make fish, I clean my utensils with rubbing alcohol and wipe down all the counters and sink.   You can spread things by touching the raw meat and then not cleaning up well and then putting your hands on other things.

A friend of mine who had cancer and made it through chemo for months ate contaminated chicken and died of salmonella poisoning.  It's dangerous.

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That is so sad, but please try and remember, that most people do not have compromised immune systems due to chemo, and while salmonella is dangerous, it generally will not kill you and is not that prevalent,. Despite what we hear on the news...it is certainly smart to be cautious and clean...