I made Halibut yesterday and it was sooo gross. It was weird, the outside started cooking way to fast (and) almost burned but the inside was still raw. Uhggggg… Any tips?
The First Timers Guide to Evenly Cooking Meat
Man, if I had a dime for everytime I got this question . . .
One of the secrets that restaurants use on a very regular basis is “marking” items like steaks on a broiler or grill and then finishing them in the oven. By cooking the food initially on the hot surface, you get those nice sear or grill marks. The hard part about using this cooking medium is that your food tends to get done too fast on the outside and the middle doesn’t get cooked enough. Thus, resulting in Jerica’s dilemma (and the title of this post), burnt on the outside, raw on the inside.
This is why restaurants only “mark” the food on the broiler or grill and then finish it in the oven. This allows for even cooking of the item(s) so that the inside gets to the desired doneness without the outside buring.
Have you ever been to a big banquet or dinner and wondered how they cooked each one of those steaks or chicken or fish so perfectly? This is how, they mark them ahead of time and finish them in the oven right before service . . . Ta da! If it works for the pros then why doesn’t everyone else do it?