chefdebkitchen's Cooking Page | BigOven
  • Joined February, 2009
  • Unknown Cooking Expertise
  • 0 medals this month
  • 0 medals lifetime

Recipes I've Added (all 1)

My Most Recent Ratings

Broccoli Soup with Homemade Croutons

Broccoli Soup with Homemade Croutons

— Kimography 2/1/2010
Pan-Seared Rib Eye Steak

Pan-Seared Rib Eye Steak

Searing adds flavor...lots and lots of flavor. The flavor is added to the outside, in the form of caramelization or browning. Searing requires high temperatures to achieve the desired results. As juices escape, the outside of the meat gets drier, and hotter. That hot, dry part of the meat is needed for the chemical reactions to occur that cause intense browning. The best cut of meat to use with this method of cooking is the rib eye or delmonico steak which have sufficient fat to produce a moist, tender result. Ideally, the steaks should be a minimum of one and a half inches in thickness. — sgrishka 11/22/2009
Salmon Salad

Salmon Salad

— stevemur 11/22/2009

Say hello to , or suggest a recipe!


Attach recipe (Optional)



Report spam on this page

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free