Here are Chef Jason Parsons’s secrets for enhancing flavour, tenderizing meat and getting the perfect sear on meat and seafood.
1. Flavour enhancers
- Marinate with herbs, alcohol, oils, etc. (Limit time with alcohol or it will cook your food.)
- Instead of raw garlic, try using roasted garlic for a deep and slightly sweet flavour.
- Instead of simply adding spices, try toasting the spices in a warm pan first to bring out their flavours.
- Instead of cooking in water, use flavored stocks.
- Fresh herbs add a ton of flavour and are the secret weapon of every chef.
- Pounding breaks down the fibres to help tenderize meat.
- Use an acid like vinegar, pineapple juice, apple juice, etc. to break down the fibres.
- Use a culture like yogurt.
3. Searing meat, fish or seafood.
- Start with a really good pan for even heat distribution.
- Don’t be afraid to heat your pan well. You can always turn it down once you’ve started to sear your food.
- Dry your food before searing. This prevents any moisture from hindering the browning process.
- Use oils with a high smoke point such as grapeseed oil. (Olive oil isn’t great for high-heat cooking.)
- Have patience. Don’t keep flipping your food.
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