Sometimes, I have cuts of meat/fish (mostly fish) that have dramatically uneven thickness. I like to pan sear, so how would I cook it so the thinner ends are still tender, but the thicker ends are not undercooked?
Meat – Tips on cooking fish/meat when not even thickness
meat
Related Topic
- Meat – How is this kind of cattle called
- Meat – Why is fish not considered as meat
- Meat – How to trim fat down to an even layer
- Meat – Cooking meat/fish without Maillard reaction(a.k.a. browning)
- Meat – brine meat after cooking it
- Meat – Why dry steak/meat/chicken/fish before cooking on a stove
- Baking – What cuts of meat are preferable when you want to avoid drying out
Best Answer
It's quite the challenge. The two things I do are lift the thin end off the hot surface with something spatula-like or the edge of the pan, leaving the thicker part on the heat. The other thing is sear relatively quickly and then move the whole pan with fish in it to the oven, this method good with very thick meat. There's also the option of sous vide.