Is there a way to minimize smoke when searing a steak?
Using oils with a higher smoke point, I am able to reduce the amount of smoke. Any other tips?
Will limiting the temperature of the pan (to, say, 400F) work? Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude