Searing Chicken & Fish - Not Sure

Black Cat Back · ‎03-21-2010

I watch food channels and recipe shows but I don't understand searing of chicken and fish in a frying pan.

They turn them so soon and yes they are brown on the outside but they can't be cooked through inside.

When I bake my chicken it takes about 30-35 minutes, same with fish.

I worry a lot about undercooked chicken and fish. A dear friend of mine died of salmonella food poisoning from chicken that wasn't cooked properly.

Can anyone tell me how searing works and why is it always touted on cooking shows?

DiAnne · ‎09-22-2010

I usually sear chicken and then put in oven to finish cooking.

There is no danger in undercooked fish. You do not want to overcook fish. Just cook until it flakes.

Dorothy11 · ‎09-14-2011

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.

scotnovel · ‎12-31-2013

@DiAnne wrote:
I usually sear chicken and then put in oven to finish cooking.

There is no danger in undercooked fish. You do not want to overcook fish. Just cook until it flakes.

There can be danger in undercooked fish. You can be infected with a parasitic worm from some types of undercooked or raw fish. You can also get salmonella from fish.

Black Cat Back · ‎03-21-2010

@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.

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.

DiAnne · ‎09-22-2010

@scotnovel wrote:
@DiAnne wrote:
I usually sear chicken and then put in oven to finish cooking.

There is no danger in undercooked fish. You do not want to overcook fish. Just cook until it flakes.
There can be danger in undercooked fish. You can be infected with a parasitic worm from some types of undercooked or raw fish. You can also get salmonella from fish.

If you eat in any good seafood restaurant the fish is served med rare. You will see the disclaimer at the bottom of the menu like you get for eating poached eggs or eggs over easy. I have eaten sushi for 40 years (I admit I am careful where I eat it) with no problems. I am cooking halibut tonight.

DiAnne · ‎09-22-2010

@Hot Street wrote:
@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.

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.

I believe you are talking about chicken not fish.

momtochloe · ‎11-03-2013

@Hot Street wrote:
@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.

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.

@Black Cat Back, yes after searing/browning your protein in a pan you then transfer it to the oven where you finish off the cooking to the proper internal temperature. You can also lower the temperature and put a lid on whatever it is you are cooking too.

As you are concerned about potential salmonella poisoning, I would invest in a meat thermometer if you don't have one already. That way you can ensure the protein is cooked to the proper temperature.