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5 Most Common Mistakes When Searing Meat

5 Most Common Mistakes When Searing Meat

Rachel Sherwood

Today is my husband Joey’s Birthday. I love Birthdays as a celebration of life, a year of achievements and fun times to come. When it comes to his birthday dinner Joey usually wants a nice steak, potatoes and a good glass of wine. So, we rarely go out, as the food is so much better at home. I don’t know about you, but I have been to many overpriced steakhouses only to leave with enough food to feed 3 more people and a thought of “it was good, but not great”. I would feel better making it healthier, choosing quality meats, spending way less money and feeling good about this special gift of love and food I am providing. For me one of the greatest gifts I can give someone is sharing fine food and conversation over a meal at home. So how do you get that restaurant quality at home? It all starts with knowing the basic skills of how to properly sear meat to lock in that golden crust, juicy, tender center. Make sure you don’t get caught making one of these 5 most common mistakes that will sabotage your efforts.

Have questions? Need help pulling off that special meal for someone you love? Contact me here, I am happy to help!

5 Most Common Mistakes When Searing Meat

5 Most Common Mistakes When Searing Meat

1. The Pan is Too Cold

When the pan is too cold the inside of the meat will cook at the same rate as the outside leaving you a gray overcooked piece of meat. High temperatures are a must for developing that caramelized crust. Use medium high heat and skim the pan with oil, the oil should “shimmer” when it is hot enough but not “smoke”. If the pan starts to smoke the pan is too hot. When the meat hits the pan it should sizzle instantly, if it doesn’t remove it and let the pan warm for a few more minutes.

2. Use Too Much or Not Enough Oil

The oil helps maintain the uniform surface contact between the meat and the pan. This is needed for even browning preventing spots that stick and burn and those that are pale. Too much oil and it will splatter and burn you as your pan fries, if too little it may stick and have uneven browning or burn. As the pan is heating, swirl the oil around to get a thin coating over the bottom of the pan, that’s all you need. If you notice that while cooking it starts to burn, you can add more oil or try lowing the heat a little.

3. Using “Wet” Meat

Yes, your heard me correctly. If the meat has too much moisture it will splatter when it hits the oil in the pan. This will most likely burn you. Also the moisture on the surface creates steam, which prevents the meat from getting nice and caramelized. When the pan is heating gently pat the meat dry removing excess moisture. Another trick is to lightly salt the meat. Not only for good seasoning and flavor, but salt also helps draw moisture out and crisp up the skin.

4. Overcrowding the Pan

If you put too much stuff in the pan at once or use a pan that is too small, the moisture that is released while cooking will actually steam the meat rather than sear it. Make sure your pan is large enough to hold the meat and still have space around it for best results.

5. Lack of Patience

Once you’ve put the meat in the pan, let it be. Resist the urge to peak under the meat or move things around. Remember you are searing, not sautéing. The meat needs a few minutes of uninterrupted contact to get a good sear. The meat will stick to the bottom of the pan at first and then release naturally letting you know when it is ready. After a few minutes, shake the pan or carefully check just one edge. If the meat releases from the pan easily, it’s ready to be flipped to another side.

Behind-the-Scene Look at Food Styling

Rachel Sherwood

When not working with private clients to help them make delicious meals at home I work as a Food Stylist on many different projects ranging from print materials for store coupons, restaurant menus to television commercials. It takes many people and usually many hours of work to produce sometimes just one image. The behind-the-scene look I am sharing with you today is one of those amazing photos. Some photos are worth sharing not only for their beauty or what they represent, but for how they were created. Here is a look behind the scenes at Food Styling and how those beautiful images are created.

The burger shot below was created to show off all the different types of meat options that this company has to offer with the concept of making your burger even better. This one image took 5 hours of studio time to create not including pre- and post-production work done with an advertising agency and skilled photographer making this ultimate burger tower shine.

Food Styling burger

So here is how we did it

Starting with just the burger we next carefully chose the order of the meats based on their color and stability so we would have definition and variety between the layers making it easy to see all the different components. We had a total of 9 different meats to work with so this structure needed some support. Below we see one of two platforms that are connected to wooden dowels that run through the sandwich. The meat was then carefully folded and wrapped around these platforms to hide them.

Food Styling

Remember no one is actually eating the sandwich, it is just to show the variety of meat options available. Since there are dowels running through the middle I could not get full pieces on meat into the sandwich meaning the back was almost completely hollow. We only needed one side of this sandwich to look amazing. Here is a look at the back of the sandwich. I used mashed potatoes to help add structure and hold items in place.

a look behind the scenes at Food Styling

The final meat of top had to be the pulled pork as it was the only flakey meat. Putting it in the middle as we had originally planned meant that it would be crushed and not stay in place falling out into pieces. I carefully placed it on top and rested the top bun on skewers so it would not collapse the tower. This is what it looked like on set when finished. In post-production it was dropped onto the background you see in the final image above.

a look behind the scenes at Food Styling

So, as you see a lot goes into creating that mouthwatering image and there is a reason it never looks that way when you get it at home. This sandwich was made using all edible products and the actual meat products from the company. None of the food was altered just carefully and artfully placed. I hope you enjoyed that little behind-the-scene look at Food Styling.

If you have questions on this project or food styling leave a comment below.

Spring Food and Entertaining Trends

Rachel Sherwood

I must say it is exciting to flip though a magazine and see yourself in the pages. The March issue of Plymouth Magazine is out featuring Spring Food and Entertaining Trends for 2015. It’s never too early to start planning a spring get-together. Maybe you are hosting Easter, a Mother’s Day brunch or spring bridal or baby shower or just gathering some friends and family together, these ideas will have you looking good. It may still be cold outside but warm fun is on its way, don’t miss out! You will love the ease of hosting a trendy party with these delicious and quick recipes that can be made in advance so you can enjoy the party too.

Want to lean in person? Join me at Mingle for our Spring and Summer Classes which will feature some of these recipes and more easy entertaining techniques.

Spring entertaining trends take a cue from nature

Spring Food and Entertaining Trends

Photo by: Emily J. Davis

Spring serves up a menu of some of nature’s best offerings. The season reawakens a love for all things fresh and effortless. Longer, brighter days shed new light on home entertaining.

“I think the general [spring entertaining] trend is to take a cue from nature,” says Mari Jo Mundahl, senior interior designer with Studio M, the design partner of Mingle, a 25,000-square-foot home design resource center.

Elizabeth Cohen, general manager of Studio M, agrees. “We wait so long for winter to end, and we want to entertain outside,” Cohen says, adding that if weather doesn’t quite cooperate, “capture the first blooms of spring” to bring the outside in.

“Everything gets lighter in the spring,” says Kelly Davert, Mingle general manager. “That applies to both color and food selections. For dishes, the colors tend to go lighter in cream and white dishes or even pastels to neutrals. Napkins and tablescapes tend to follow suit, as do the food selections. Charger plates may be exchanged for a lighter placemat, so the entire table lightens up, and candles are still viable but in lighter colors.”

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Nature offers some of the most vivid hues, and entertaining with this season’s on-trend colors will provide a bursting bouquet of pigments. Mundahl suggests incorporating bright and pastel colors. “I think entertaining follows fashion,” she says. To that point, home entertainers should feature colors such as aquamarine, Lucite green (like those used by designers Betsey Johnson and Monique Lhuillier), toasted almond, strawberry (sitting between pink and red), tangerine and custard (subtle yellow with an “easy disposition”). Consider using the colors to give popular white serving accessories a fashion infusion with a pop of color coming from a vase, small dish or glassware.

Mundahl says finding inspiration is as simple as taking a walk—through Mingle’s showroom. Open to the public on weekdays and Saturdays, Mingle offers design and decorating inspiration by way of an expansive showroom, featuring professionally decorated living spaces. “The floor is energizing,” Mundahl says.

Browsing at Mingle is like shopping for shoes—sometimes you have to slip your feet into a pair of pumps, take a test walk and see what feels right. Customers are encouraged to “sit on the furniture, feel the fabrics, open cabinet doors and drawers, [and] play with appliances and accessories,” according to Mingle’s website.

Mundahl says heading to a local farmers market could lead not only to menu inspiration, but to tablescaping ideas, as well. For spring events, she suggests using greens, vegetables and citrus fruits in centerpieces or as table accents. She recommends choosing elements that are hardy and will hold up in an arrangement. For example, placing firm tangerines or grapefruit in an arrangement highlights the season’s color scheme. “Look for colors in food, and think outside the box,” she says.

From left, Mari Jo Mundahl, Rachel Sherwood and Elizabeth Cohen at Mingle.

Rachel Sherwood, owner of a culinary enterprise called Impressions at Home, echoes those sentiments, noting spring reflects the need to “rethink and repurpose food. I think it’s about taking something we know and making it into something else,” the food stylist says.

Sherwood also says spring trends call for rethinking how food is served. Take a recipe typically served on a plate and nest it in a cup or a cordial glass. “Food served in a different vessel can take on a whole new life,” says Sherwood, author of The Pretty Plate: 5 Elements to Make Everyday Meals Magnificent.

Through Impressions at Home, Sherwood works with groups of all sizes and private clients, to “teach people to develop their own palates and recipes.” Trained at Mendota Heights’ Le Cordon Bleu College of Culinary Arts, Sherwood stresses the importance of developing a confident style that reflects a cook’s lifestyle.

Cooking since she was a child and working in many food-related venues would lead one to think Sherwood has a singular passion for food. Not true. “I love gathering people together,” she says. “That’s what creates memories.”

Making memories—a trend for all seasons.

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For More Spring Entertaining Ideas:

Mingle
12955 Highway 55
763.717.8500
Mondays: 9 a.m.–5 p.m.
Tuesdays–Thursdays: 9 a.m.–7 p.m.
Fridays: 9 a.m.–5 p.m.
Saturdays: 10 a.m.–4 p.m.

Rachel Sherwood’s Spring Recipe Preview

Trend: Family-style, the return of punch, highlighting spring asparagus and local produce

This spring, Sherwood says diners are in for fresh, spicy and a bit of retro-style entertaining. With a nod to the return of family-style meals, she offers a menu option that can be prepared ahead of time. It’s time to dig out the old family punch bowl because punches are back! “I think they are all part of the family-style essence,” Sherwood says. She recommends avoiding sugary ingredients and using seltzer water and natural sugars from fruits to perk up the party beverage.

Menu 1: For beginners or busy hosts

  • Asparagus Quiche
  • French Toast Casserole
  • Sunrise Punch

Trend: Small plates, re-thinking ordinary foods, root vegetables

“This is really about making things beautiful but approachable,” Sherwood says. Featuring lighter portions on small, white plates or serving pieces add an airy, easy sophistication. Incorporating beets into items such as hummus adds the pop of color referenced by Mundahl, and rethinking root vegetables (such as rutabagas and beets) reflects today’s overall interest in “using what you have.”

Menu 2: For intermediate and advanced hosts

  • Tuna Tartar Beet Hummus
  • Beet Hummus
  • Chocolate Avocado Mousse

Trend: Rise of spicy Asian, pickled, smoked and fermented, highlighting mushrooms and fresh local produce

“We’re going to see a lot of pickled and smoked items,” Sherwood says. The increased interest in Bánh mì can be traced to the popularity of food trucks, which serve fast, easy-to-manage, casual fare, Sherwood explains. Diners are showing an inclination to “turn up the heat.” New peppers have hit the markets, and Sriracha sauce is nudging out ketchup at the cool condiments table. “I think they’re looking for new flavors,” Sherwood says of diners.

Menu 3: For intermediate hosts

  • Wild Mushroom Ramen
  • Spicy Szechuan Green Beans
  • Chicken Bánh mì

Sunrise Punch

  • 4 ripe bananas
  • 6 c. water, divided
  • 2 15 oz. cans mandarin oranges in light syrup
  • 46 oz. can pineapple juice
  • 12 oz. can frozen orange juice concentrate
  • 12 oz. can frozen lemonade concentrate
  • 3 liters club soda, chilled
  • 3 64 oz. plastic containers

In a blender, combine bananas and 3 cups water. Blend until smooth. Pour into a large bowl and stir in pineapple juice. Blend in orange juice concentrate, lemonade concentrate and 3 cups water. In a blender, lightly pulse the two cans of mandarin oranges just until broken up, but not pureed. Add to banana pineapple mixture, stir to combine. Divide into three equal plastic containers and freeze until solid.

Remove from freezer 3 to 4 hours before serving or slightly thaw in refrigerator overnight. Using one portion at a time, slightly break up the frozen mixture into slush, place slush in a punch bowl and pour in 1 liter of club soda for each slush container.

Tuna Tartare

  • 6 oz. sushi grade tuna, diced 1/4 inch
  • 1 green onion, minced, divided
  • 1 tsp. jalapeño, minced
  • 1 T. soy sauce
  • 1 tsp. fresh ginger, minced
  • 1 tsp. fresh lime juice
  • 12 wonton wrappers
  • 3 c. peanut oil
  • 1 T. toasted sesame seeds

In a small bowl combine tuna, 1 T. green onion, jalapeño, soy sauce, ginger and lime juice mix until fully combined. Refrigerate for 30 minutes. Cut wonton wrappers into four smaller quarters. Heat oil in a medium sauce pan. To tell if it is hot, dip just a corner of one of the wonton squares into the oil. It should bubble up quickly: If not, let it heat up more. When oil is ready, lightly fry wonton wrappers in batches until lightly golden brown and crisp, drain on paper towels and repeat with remaining wrappers. To serve, spoon tuna mixture over each crisp wonton. Garnish with remaining green onion and toasted sesame seeds. Serve immediately.

Asparagus Quiche

  • 1 pie crust (homemade or a pre-made refrigerated crust)
  • 2 T. butter
  • 1 cup washed, trimmed and diced asparagus
  • 1/4 c. onion diced
  • 4 eggs
  • 2 c. heavy cream
  • 3/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/8 tsp. nutmeg
  • 1/4 lb. (about 1 cup) natural Swiss cheese, shredded (Grate a cheese block for the best melting consistency.)

Prepare and roll out pie crust into one 9-inch pie plate. Set aside in the refrigerator to chill while preparing other items. Heat a large sauté pan with 2 T. of butter. Cook onion 1–2 minutes until tender but not brown, add prepared asparagus and sauté 3–4 minutes until tender. Drain on paper towels and press lightly to remove any extra moisture. Preheat oven to 425 degrees. In a medium bowl with a wire whisk, beat eggs, cream, salt, pepper and nutmeg. Stir in cheese to combine. Spread cooked vegetables in prepared pie crust. Pour egg mixture over asparagus and bake 15 minutes. Turn oven down to 325 degrees and continue to bake for 35-40 minutes until a knife inserted in the center comes out clean. Allow to sit for 10 minutes before serving.

Make Ahead: To make in advance, prepare recipe as directed, allow baked quiche to cool and refrigerate uncovered until well chilled. Cover with plastic wrap to keep overnight, if needed. Serve quiche at room temperature or, reheat it by placing it covered with foil in a 325 degrees oven for about 30-40 minutes until heated through.

Gluten-Free option: Prepare as directed, but omit the pie crust. Pour filling into a greased pie plate and bake as directed.

French Toast Casserole
Yield: 8 servings

  • 1 c. whole milk
  • 3/4 c. coconut sugar or packed brown sugar
  • 4 T. (1/2 stick) unsalted butter, melted
  • 1 lb. loaf artisan bread, brioche or challah
  • 8 large eggs, lightly beaten
  • 1 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • Pinch of salt, if using unsalted butter
  • 1/2 c. chopped pecans

In a small sauce pan, over medium-low heat, warm the milk and sugar, stirring occasionally until sugar completely dissolves. Turn off the heat, add butter to the pan, allow to sit until butter is melted and mixture is slightly cooled. In the meantime, slice the bread into 1/2-inch slices. In a 13x9x2-inch baking dish, arrange bread slices in the dish, overlapping as needed to fit. In a large mixing bowl, whisk together the eggs, milk, vanilla, cinnamon, ginger and salt.

Pour milk, sugar and butter mixture into the egg mixture, then pour over the bread slices, allowing bread to absorb mixture. Top with pecans. Cover with plastic wrap and refrigerate overnight. Preheat oven to 350 degrees and place a rack in the center. Allow the chilled casserole to stand at room temperature for 20 minutes before baking. Bake casserole until browned and set, about 35 to 45 minutes. Remove to a rack to cool slightly.

Serve with a warm caramel sauce or maple syrup, or garnish with powdered sugar if desired.

Caramel Sauce

  • 1 stick butter
  • 1 c. brown sugar
  • 1/2 c. cream
  • 1/2 tsp. vanilla extract

Melt butter in a medium saucepan over medium heat. Add brown sugar and stir to combine. Add cream. Bring to a boil, then reduce to a low simmer and cook for 5 minutes, stirring frequently and watching closely so it does not boil over.

Add vanilla, stir until combined and cook one more minute. Serve warm or allow to cool. Mixture will thicken as it cools. After refrigeration, warm slightly in the microwave or on the stovetop.

Wild Mushroom Ramen
Serves 4-6

  • 6 oz. mushrooms (Chanterelle, Oyster, Portobello, Shiitake)
  • 1 t. dark sesame oil
  • 1 t. garlic, minced
  • 1 t. fresh ginger, minced
  • 1 c. chopped Bok Choy
  • 1/4 t. crushed red chili flakes
  • 1 T. miso paste
  • 1 T. soy sauce
  • 3 c. water
  • 1 pkg ramen noodles, seasoning packet discarded, use only noodles
  • 2 green onion, divided
  • salt and pepper to taste

Roughly chop mushrooms and set aside. In a large soup pan over medium, heat warm the sesame oil and lightly sauté the garlic and ginger until fragrant. Add mushrooms and season with a pinch of salt and pepper cook for 2-3 minutes. Add Bok Choy, chili flakes, miso paste, soy sauce, water, noodles and one chopped green onion. Bring to a boil and simmer for 3 minutes until noodles are tender. Garnish with remaining chopped green onion and serve warm.

Beet Hummus

  • 1 large beet or 3 small beets (about 2 c.)
  • 1 garlic clove
  • 2 T. lemon juice
  • 3 T. tahini
  • 15 oz. can garbanzo beans
  • 1/4 c. olive oil
  • 1/4 tsp. ground cumin
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Wash and peel beets, cut into 1/4 inch dice and place in a shallow roasting pan. Lightly coat with olive oil and sprinkle with a pinch of salt and pepper to season. Roast at 400 degrees for 20-35 minutes until tender.

Combine all ingredients in a food processor and process, scraping sides occasionally until smooth and creamy. Serve with assorted artisan crackers and vegetables, or spread on melba toast with a soft goat cheese and garnish with Italian parsley.

Spicy Szechuan Green Beans

  • 1 lb fresh green beans
  • 2-3 T. peanut oil
  • 1 T. dark sesame oil
  • 2 t. fresh ginger, minced
  • 2 t. garlic, minced
  • 1 T. soy sauce
  • 1 T. chili paste
  • 1 T. brown sugar

Wash, trim and pat dry the green beans. Heat peanut oil in a large wok or skillet over med-high heat. Add dry green beans and fry 5-8 minutes stirring often until skin is starting to wrinkle and turn slightly brown. You may want to try to do this in two batches if using a smaller pan. Remove beans from the pan and drain on paper towels. Remove excess oil if any remains in pan. Reduce heat; add sesame oil, ginger and garlic, sauté 1 minute. Add soy sauce, chili paste and sugar, stir to combine and return bean back to the pan. Cook one more minute stirring to coat beans in sauce. Serve warm.

Chicken Bánh Mì

Slaw:

  • 1/2 c. water
  • 1/4 c. sugar
  • 1/4 c. white vinegar
  • 1/4 t. crushed red chili flakes
  • 1/4 t. kosher salt
  • 1/2 c. julienned carrot
  • 1/4 c. julienned daikon radish

Chicken:

  • 3 T. Hoisin sauce
  • 1 T. lime juice
  • 1 T. soy sauce
  • 1 T. water
  • 1 T. fresh chopped cilantro
  • 12 oz. (3 cups) shredded rotisserie chicken

Sriracha Mayo:

  • 1/2 c. good quality mayonnaise
  • 1 T. Sriracha
  • Sandwich:
  • 1 soft loaf French baguette split in half
  • 1/2 English cucumber, sliced thinly
  • Cilantro sprig for garnish optional

For the slaw:
In a small saucepan, combine the water, sugar, vinegar and chili flakes and bring to a boil, stir occasionally to dissolve sugar completely. Pour warm mixture over cut carrots and radish mix to completely cover and set aside to marinate for least 30 minutes or overnight for a stronger sweet pickled flavor. When time is up, drain carrots and radish from the liquid and chill until ready to use.

To assemble the sandwiches: Slice the baguette in half the lightly toast in a 400 oven until just lightly crisp and warm, about 2 minutes. In a skillet, heat marinated chicken and strain off extra liquid. Remove bread from oven and slather with Sriracha mayo, top with cucumber slices, warm seasoned chicken and top with chilled slaw and cilantro sprigs.

Need a little more kick? Try this sauce as an extra garnish:

Sriracha Soy Sauce

  • 2 T. Sriracha sauce
  • 2 T. Soy Sauce

Combine both ingredients in a small bowl until smooth and drizzle over sandwiches for an extra punch of flavor.

Chocolate Avocado Mousse
Serves 4-6

  • 2 ripe avocados, pitted and peeled
  • 1/4 c. unsweetened baking cocoa (high quality)
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1/4 c. pure maple syrup

Put all ingredients in the bowl of a food processor, cover and process until smooth. Spoon mixture into desired serving dishes, refrigerate at least 30 minutes until chilled. Garnish with whipped cream if desired, toasted nuts or toasted coconut.

Source: plymouthmag.com

Want to lean in person? Join me at Mingle for our Spring and Summer Classes which will feature some of these recipes and more easy entertaining techniques.

 

Pan Sauce

How to Properly Sear Meat

Rachel Sherwood

Sear Meat

Searing is about building flavor. Cooking a simple protein with just salt and pepper can result in a very tasty dish if you know how to sear properly and create compound complex flavor from simple ingredients. It starts with the meat but also creates the base for a rich and delicious sauce. All those complex savory, nutty, caramelized flavors are created by learning how to properly sear. If not, you are left with an overcooked gray piece of meat. Don’t let this happen to you! Here is how to achieve that proper sear just like a pro. I know it looks like a lot of steps but I have broken it down so you can really understand and master the process. Once you know the method it is easy and can be used with many varieties of meat and seafood. Have extra questions or want to share your experience? Share here! I am happy to help.

What You Need

Ingredients

Beef, chicken, pork, lamb, fish etc. . .
High heat oil like safflower, light olive, peanut, vegetable or canola oil
1 cup of liquid such as red or white wine, broth, or water

Equipment

  • Heavy-bottomed stainless steel or cast-iron skillet
  • Tongs or heavy spatula

Instructions

  1. Choose the right pan: To properly sear meat use a heavy-bottomed stainless steel or cast-iron skillet. You are looking for a pan that can be heated to a high temperature and evenly distribute the heat throughout the surface. This helps sear the meat evenly and quickly. Thin stainless steel non-stick pans are not recommended.
  2. Remove Excess Moisture: Gently pat the meat dry with paper towels. This makes for less hot oil splattering when you add it to the pan and better contact between the meat and pan surface, creating a nice dry sear rather than a steaming effect.
  3. Season with salt and pepper: Sprinkle the meat liberally with salt and pepper. Salt will draw moisture out of the meat so do this just before cooking or pat dry again before adding it to the pan. Salt helps draw out moisture so adding salt in advance helps crisp up the skin nicely if cooking something like chicken legs or duck breasts.
  4. Heat the skillet to medium-high: Set the skillet over medium-high to high heat. You may have to adjust the temperature based on the pan and heat source you are using. The more you do this the easier and more familiar it will become.
  5. Coat the pan with oil: Use oil with a high smoke point, this is referring to the temperature at which the oil will burn. Something like safflower, light olive, peanut, vegetable or canola oil will work great. Avoid fats like butter, coconut or extra virgin olive oil that will burn at lower temps.Heat will destroy the properties of these more delicate fats. Just coat the pan lightly with enough oil to film the bottom of the pan. When it shimmers and flows smoothly across the bottom of the pan, it’s ready.
  6. Add the meat to the pan: Gently set the meat in the pan “presentation side down”. This means the prettiest face of the meat should touch the pan first, if it has the skin on still this side should hit the pan first to make for the most attractive caramelized visual appeal. The meat should sizzle on contact and stick to the bottom of the pan. Resist the urge to touch it. It must stick to get a good sear. If it doesn’t sizzle remove it and allow the pan to continue heating. Lightly press the meat so it has good contact with the pan. If you are cooking pieces of meat, arrange them in a single layer about an inch apart; cook in batches if necessary.
  7. Allow the meat to sear: For the first two to three minutes do not move the meat. Have patience, do not poke at it or try to pry it off the pan; just let it sizzle. It will release naturally when it is ready.
  8. Flip the meat: Once the first side has completely seared, it will release easily from the pan. Gently shake the pan or carefully check one end with tongs to see if it has released. When it does, flip the meat to the other side. The seared surface should be caramelized and dark brown but not burned.
  9. Check the “fond”: The “fond” is those caramelized particulates that stick to the pan after you flip the meat. It is important not to burn these as these are like flavor crystals packed with concentrated flavor that will add depth to your sauce later. If the Fond starts to look dry or begins to smell like it is burning, lower the heat and add just a little more oil to the pan. If you burn the Fond – toss it out, it will taste burned and bitter.
  10. Continue searing the meat: Again, do not move the meat as you sear the other side. If you are cooking a roast, continue to cook on all sides so the entire roast has a nice caramelized look. For smaller pieces of meat, cook the sides if desired, or transfer them to a clean plate and continue searing the remaining meat in batches. If the Fond starts to burn – “deglaze” the pan between batches and add more oil.Allow the pan to reheat to continue the searing process.
  11. Deglaze the pan:  Once you have finished searing, there will be particulates and maybe a sticky glaze left on this pan. This is your Fond. To remove it and start making a sauce begin by transferring the meat to a clean plate. Pour 1 cup of liquid into the pan. It should bubble immediately and start dissolving the glaze. Scrape the bottom of the pan to work up any tough bits.  You can add this liquid to a soup, braise or continue reducing and add aromatics to make a pan sauce.
  12. Finishing The Meat: If you are just browning little pieces you can easily cook them through in the pan. If you are cooking a larger piece of meat or roast it will not fully cook thought by searing alone. You must “finish” the meat. You have two options to finish cooking the meat. You can finish in the pan or the oven. To finish in the pan after you deglaze turn the heat to medium, add the meat back and cover. Cook for additional 1.5-4 minutes per side depending on the thickness and desired level of doneness you desire. To finish in the oven, preheat oven to 375 degrees and place meat in an oven-safe dish. Cook until desired level of doneness. I prefer this method, as it dose not steam the outside of the meat. This is also perfect for roasts that take longer to fully cook.
  13. Allow the Meat to Rest: After you have finished cooking the meat either in the pan or in the oven allow it to rest for at least 5 minutes, longer for large roasts. This lets the juice redistribute through the meat making it nice and juicy. This time will also continue cooking the meat so allow 5-10 degrees for carry over when you are checking the temperature for the desired level of doneness. Save any pan drippings that may be left in the pan and add them to your sauce.

That’s it! Now you know how to properly sear like a pro! Share your comments and experience below.

Flourless Chocolate Cake

Easy Flourless Chocolate Cake

Rachel Sherwood

Want to impress a special someone? Want to indulge in something rich, smooth and chocolate? This is the cake for you. Don’t worry if you are limiting wheat – this flourless chocolate cake is 100% gluten free. It gets its lift from the eggs so everyone can indulge in this cake.

Flourless Chocolate Cake

After testing several different recipes and techniques of whipping eggs and using water baths to bake in I developed this easy no fuss version that gives you plenty of time to relax and enjoy rather than worry if it will turn out. You will love this easy flourless chocolate cake for any occasion. Make it your own by adding a garnish of fresh fruits, candied orange peel, or toasted nuts.  Make it look restaurant quality with raspberry dessert sauce or add your favorite extract like almond, orange or peppermint for a unique twist. Don’t worry about leftover, this rich flourless chocolate cake also freezes really well.

raspberry sauce

16 ounces bittersweet chocolate, coarse chopped (8 oz milk and 8 oz dark chocolate will work too just remember the darker the chocolate the less sweet it will be)
1 cup unsalted butter

6 eggs

1/2 cup white sugar

1/2 cup water

1/4 teaspoon salt (omit salt if using salted butter)

½ teaspoon pure vanilla or almond extract
Directions
Preheat oven to 300 degrees F (150 degrees C). Grease one 10-inch round spring form pan for easy service. A 10-in round cake pan will work too and set aside.

In a microwavable glass bowl heat the chocolate and butter in 30 seconds at a time stirring in-between just until melted and smooth.
Set chocolate aside and allow to cool slightly.

In the bowl of an electric mixer combine eggs, sugar, water, optional salt and the extract. Beat on medium high speed for 3 minutes until light and fluffy, pale yellow in color.

Add slightly cooled chocolate mixture and mix on medium speed for an additional 2 minutes. Pour into the prepared pan.

Bake in preheated oven for 45 minutes. The (center will still look wet) chill cake over night in pan. (To unmold a non spring form pan dip bottom of cake pan in hot water for 10 second and invert onto a serving plate.)

Garnish with whipped cream, ice cream, fresh berries, mint or a simple dusting of powder sugar.

Serves 10-12.

To freeze cool completely. Carefully warm in wax paper first, then heavy foil to keep it fresh. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature until easy to cut and serve.

What’s your go to dessert? I would love to hear your comments below.
Enjoy,
Rachel