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I mentioned this topic briefly in an earlier post: after you cook meat, you need to rest it. Internal juices need to redistribute throughout the meat, and if you cut prematurely, they will run right out onto the cutting board. You’ve seen this on just about every cooking show since the beginning of time. More times [...] Continue reading Quicktip: Resting Get the pan ripping hot. Add the oil and heat until just smoking. Use a high heat oil like canola or peanut. Add mushrooms, a generous pinch of salt and brown, stirring/tossing/moving to avoid burning. When you have achieved the level of brown-ness you desire, you can do either of the following: 1. Turn off the heat and [...] Continue reading Quicktip: Sauteed Mushrooms |
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