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Nov 30, 2004 04:15 PM

searing in advance

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Is it safe to sear meat and then refrigerate overnight to finish cooking? It doesn't sound right to me, but I thought I would check.

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  1. Why not? We refrigerate uncooked meat and cooked meat, so why not partially cooked meat? But do you really want to do that, are you going to use the meat in a braise later? Or maybe want to make a sauce to go along with it? If so, it would be a shame to lose the font from the pan that the meat was seared in, because you seared the meat, stuffed it in the regrigerator and cleaned the pan.

    1 Reply
    1. re: Chino Wayne

      I wouldn't do it, but then I'm pretty risk-averse when it comes to food sanitation. Uncooked meat has been kept cold, so, one hopes, hasn't had a chance to grow huge populations of bad guys. Cooked meat has been cooked, and is presumably bad-guy-free. Partial cooking, it seems to me, would be raising the temp of the meat just enough to get everything going but not high enough to kill. Add that to a home fridge being opened and closed, and my inexpert opinion is that you could have a nice little culture going.

    2. Why would you do this? You aren't saving time? I'm missing the point.