Getting the perfect sear on a piece of meat or fish is so satisfying. Not only does it look great, but the flavour is enhanced tenfold too: it’s all down to the Maillard reaction between amino acids and reducing sugars.
So just how do you get the perfect sear? The video below, a collaboration between Tasty and ChefSteps, one of the best cooking resources on the web, shows you how.
There are plenty of tips and tricks: like salting skin to ensure a deeper sear and of course making sure that your pan is smoking hot.
If you want to get perfect crispy chicken or fish skin, a deliciously golden pork chop, an amazing crust on a piece of steak, then this video should be all you need.
NFTs have taken the digital realm by storm, with many of the crypto-assets being sold for astronomical fees. But how can restaurants and food professionals explore the possibilities of this new technology? FDL takes a look.