Harold McGee: The Invisible Ingredient in Every Kitchen
Posted in cooking, food, how to on January 3rd, 2008 No Comments »
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 [...]