Food Tip of The Day: One of the most important things in searing and sautéing is the browning process. Theres an important step that most cooks over look. Now I stated before to start cooking with room temperature food. But the next step after that to achieve a golden brown sear or sauté is patting your meat or fish dry. This step is critical in browning. If theres any moisture your product will steam rather than sear or sauté. So if youre looking for that beautiful crust on your steak or a gorgeous sear on your scallops; you always want to bring it to room temp and blot your meat dry. This step is necessary in searing, grilling, or sautéing. Photo on the left is courtesy of Google. Photo on the right courtesy of Chef Samuel Marshall
Posted on: Thu, 15 Jan 2015 18:15:03 +0000
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