searing
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Don’t Thaw Frozen Steak Before Cooking It
Before we get to the cooking, let’s talk about freezing steak.
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Your Super Bowl Party Needs Tender Miso Steak Bites
A Super Bowl party without chicken wings is like an egg without salt — awkward, and not as delicious as it should be — but supplementing with another protein is never a bad idea. Chicken is delicious, but steak feels celebratory.
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The ‘Never Fry With Olive Oil’ Saying Is A Lie
Due to its low-ish smoke point, olive oil isn’t the best choice for searing meats or other single-layer, high-temperature cooking methods. However, as Chef Helen Rennie explains, that doesn’t mean you can’t crank up the heat when cooking a range of foods in olive oil – from caramelised onions to sautéed potatoes.
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Tear Mushrooms For A Better Sauté
If you’re chasing a perfect sear, mushrooms are a huge pain to deal with. Whether or not you rinse them, slicing and chopping alone releases enough of their natural moisture that even previously bone-dry mushrooms can turn soggy before they hit the pan – and that simply won’t do.