My real life job as a public relations guy requires me to bite my tongue. Quite often. And it’s not always easy. Many times, I’ve had to stifle my thoughts and comments when it comes to absurd inquiries from the press and their award-desiring editors. There are plenty of other instances when I must tap […]
Brown is beautiful
When you are looking for a rich brown crust on meat or seafood, steam is the enemy. Here are a few tips on achieving what you see on all of those magazine covers.
- Blot the surface of meat, shrimp or scallops with a dry paper towel before placing into a hot oiled pan.
- For fish, let it rest — skin side down — on a paper towel, then sear the skin side first.
- Sprinkle just a small pinch of sugar onto the meat that is to be seared (this works great for scallops). In most cases, it won’t affect the end flavor result, but nothing caramelizes more quickly than sugar itself.
- Looking for a beautiful brown-crusted burger? Cook it in cast iron on medium-high heat.
- Whatever you’re cooking, don’t crowd the pan!