Harold McGee: The Invisible Ingredient in Every Kitchen
January 3rd, 2008 by stephen
The amazing food science genius Harold McGee has a great article in the NYT about the very basic yet often overlooked subject of heat in cooking.
The solution is to cook with more than one level of heat. Start with very cold meat and very high heat to get the surface browned as quickly as possible with minimal cooking inside; then switch to very low heat to cook the interior gently and evenly, leaving it moist and tender.
The article is filled with little drops of wisdom like these. I love the guy.
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