That
deep golden brown, slightly crisp surface and succulent, tender
interior are the qualities of a perfectly cooked steak, chop, chicken
breast, or fish fillet at a fine restaurant. You try to duplicate the
recipe at home, but the flavors just aren't as rich, the textures just
not quite as appealing. What do professional chefs know that you don't?
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The
answer is searing, and it's shockingly easy to do it at home. Learn to
sear, and you can create restaurant-quality dishes in your own kitchen.
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It's a must-have skill for all meat and seafood lovers, since it will
enable you to coax the maximum flavor from each morsel of food.
Searing requires very little prep or cooking time, very few ingredients
and tools, and very little effort to turn out unbelievably impressive
dishes. In 15 to 20 minutes, you can put together a fantastic meal. And
that's what Seared to Perfection is all about.
Cooking instructor Lucy Vaserfirer covers all the basics of this
cooking technique in her introduction, including how to select
ingredients and cookware. And then come the approximately 100 recipes,
whose titles speak for themselves: Steak au Poivre with Red Wine Sauce,
Flatiron Steaks with Sauteed Mushrooms, Brined Pork Chops, Duck Breasts
with Blackberry-Port Sauce, Salmon Fillets with Green Peppercorn Sauce.
And much, much more.
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Seared to Perfection
The Simple Art of Sealing in Flavor
by Lucy Vaserfirer
Harvard Common Press, 2010
Order
a copy
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