CONCEPT 5: SOME PROTEINS ARE BEST COOKED TWICE

Question 1

Why is roasting, then searing, better for larger pieces of meat?

Answer 1

Adding cold food to a hot pan makes temp drop significantly. Until temp recover to 300 degrees Maillard can’t take place. This takes longer to form a good crust on each side robbing meat below the surface of all its moisture.

Question 2

When cooking with fat, why is selecting the right one so crucial for browning and flavor?

Answer 2

You must make sure the oil’s smoke point is high enough so it won’t become bitter. Also, some oils don’t have a neutral flavor.

Question 3

Three things roasting before searing will accomplish.

Answer 3

Pan stays hot enough for browning almost immediately, less surface moisture, less time in the pan (less heat absorbed).