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205 - Mood Indigo |
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Searing -- Ooh that's hot! |
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Searing meats, poultry and seafood is a perfect way to lock in natural
juices and flavour. My friend Tony Loschiavo of L-Eat Catering in
Toronto suggests that the best way to sear meat, fish or poultry
is to heat extra virgin olive oil in a pan to just before it starts
to smoke, very hot. Then place the food into the hot oil and cook
at this high temperature on all sides until the outside is browned
or appears cooked.
With some foods meant to be eaten rare, like tuna, you’re ready
to serve. With other meats and poultry you would remove it to an
oven-proof pan and finish cooking in the oven.
Courtesy: Tony Loschiavo, L-Eat Catering, Toronto, Canada (416)
631-9226 |
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