On 11/12/2011 10:33 AM, aem wrote:
> On Nov 12, 12:20 pm, > wrote:
>>
>> What I envision is a technique where the food is floating on a cushion
>> of steam. You need a very hot cooking surface and the food has to have
>> a coating of water and constantly kept moving. Beats me if it'll work.
>
> Hard to imagine searing meat that way, but I suppose only
> experimentation will tell for sure. The steam and water are going to
> max out at 212F degrees even if the pan surface is hotter, whereas oil
> would have got much hotter. -aem

I doubt that it would work on meat. Essentially you'd be steaming the
food. I can't say if the heat of condensation of would be higher than
boiling. My guess is that cooking food in this way would probably be
pretty inefficient.