Of the thirteen, the last two are my favorites:
If you want to brown or caramelize something, don't move it. People want to stir things, but the worst enemies of browning are movement and moisture.
Use the correct size pan. If it's too large, the butter or oil you're using may burn. If it's too small, you won't get any color or browning — think chicken with soggy skin — and that's where a lot of the flavor comes from.Lately I've been really focusing on these two in trying to get a good brown sear on pork chops, scallops, etc., and those two tips really are key.
3 comments:
As a general thing, beginning cooks need to be told QUIT FIDDLING WITH IT SO MUCH (which your first point covers) and don't be afraid of turning the heat way up.
Amen.
I learned about caramelizing something the hard way. Actually, I learned the hard way several times. Good thing there is such a thing as the Food Network.
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