Hello Fresh Review

May 28, 2015May 26, 2015 Rachel Sherwood

Had to Try It

(Rachel testing recipes)

I couldn’t help myself, I had to check it out and see what is was really like. Being a professional chef and huge supporter of the family meal I cook everyday and make dinner almost every night. Now usually this is fun and easy for me. However, just like everyone else, I have those days I don’t feel like cooking. But then I can rely on any number of home-cooked meals I have perfectly packed in my freezer for a quick thaw and dinner is served. I don’t know about you but I have been seeing so may new fresh packed meal delivery services pop up I had to see what the fuss was all about and if it really worked.

So is it right for you? Check this out: here is my review and experience with one of them.

Hello Fresh Review

I have been seeing lots of advertisements for these fresh packaged home meal delivery services. Being an avid supporter of home cooked meals, I was very curious if they lived up to their claims, such as, really making cooking delicious balanced meals at home or work. I was quite surprised with the quality of results. So, do you think it is right for you? See my experience below.

How it works:

I chose the company Hello Fresh, as I liked that they supported local farmers and focused on high quality ingredients. I signed up for the classic box for 2 people, which included meat. They also have vegetarian options for a slightly less fee and also options of meals for 4 people. The program sends you everything you need to cook a meal at home in perfectly packaged measured amounts for the specific recipe. Salt, pepper, sugar, cooking oil and butter are considered pantry staples and are not provided.

Each week you have your choice of 5 set recipes to choose 3 meals from, sorry vegetarians at this point you have no choice options. For my first box I let them choose for me and I was sent Spring Asparagus and Shrimp Risotto, Steak Sandwiches with tomato watercress-salad and Rosemary Walnut Crusted Chicken.

Each recipe is created by chefs to be well balanced and in several of different flavors. They do all the work for you, except the cooking that is. The recipe and all the pre-portioned ingredients are delivered directly to your door.

They claim is that this is “Cooking Made Easy”. Their mission is “quick and easy recipes, no fancy equipment or techniques, and no obscure ingredients to help you get nutritious and delicious meals on the table.”

So how much does this serve cost? In my opinion it’s a bit much for every week and I still have to do the work. However, if it gets you cooking real food and sharing a balanced meal together, that is priceless. Here is how it breaks down.

3 Classic Meals Box for Two – $69, $11.50 per person
3 Classic Meals Box for Four – $129, $10.75 per person

3 Vegetarian Meal Box for Two – $59, $9.83 per person
3 Vegetarian Meal Box for Four – $109, $9.08 per person

This was my experience:

Ironically my box showed up midday, just as I was coming home from the grocery store with basic pantry goods like milk, eggs, bread and cereal, items that we go through every week.

I opened the insulated box that had ice packs by the meat and seafood. It was packaged well but I would be concerned about some of the items, especially the seafood, if it was a hot summer day and it sat outside for the afternoon until I got home. The proteins were packed separately and everything else for each recipe was tucked inside it’s own plastic bag, making it easy to keep what is need for each recipe together. The packaging was not excessive but if you are a real environmentalist it may bother you that everything, even the 2 sprigs of parsley, were individually packaged. Each recipe came with a color photo recipe card with instructions and nutritional information.

Time to cook

Shrimp and Asparagus Risotto

I started with the Shrimp and Asparagus Risotto, given it was seafood and likely to spoil first.

(Contents that came in the box for Shrimp and Asparagus risotto)

This recipe stated it was at a level one recipe, which takes 45 minutes. I liked how on the recipe card they had an informative note about what a Meyer Lemon was. A photo of each ingredient was provided just in case you were unfamiliar with a particular item.

I did my best to read through this recipe in advance, gather the equipment as stated on the card, and cook as a normal home cook would to make sure the times were accurate. Speaking of the equipment list, I did not understand why they bothered listing out the “tools needed” when they did not list everything you actually needed to prepare the meal. This happened with every recipe. In this particular recipe it was quite a few things. They also clearly state you need a slotted spoon yet in the instructional photos show a ladle and a wooden spoon. In my opinion, if you are going to take the time to list equipment needed, list it all; knifes, cutting boards and measuring tools needed to create the recipe as stated.

(Tools the recipe card said I needed to make the Risotto)

(All the tools I actually needed to make the Risotto)

The recipe itself was easy to follow and produced two generous portions of tasty risotto. I completed this recipe in 40 minutes so given I did all the chopping in 7 minutes and I only let my rice cook for 20 of the 30 minutes suggested; the average home cook may not chop that quickly. I thought the timing on this recipe was pretty accurate. I would maybe give yourself an extra 5-10 minutes for gathering extra items, chopping, familiarizing yourself with the recipe, and potentially some of the cooking terms used like “al dente” if you are a true beginner.

(Managing three hot pans at one time does not seem like a level one beginner recipe to me)

On that note, I would have to disagree that this is a level one recipe as in my mind having to manage 3 pans all cooking at the same time, and taking 45 minutes is not a quick, easy dinner for a beginner.

(Generous portion of Shrimp and Asparagus Risotto)

Recipe 2: Steak Sandwiches with Tomato-Watercress Salad

(Contents that came in the box for Steak Sandwiches)

This recipe was also stated as a level one recipe that takes 40 minutes to complete. Again it was an easy to follow recipe and it tasted delicious taking me a total of 35 minutes to complete. I did not roast the tomato for the full 20-25 minutes. Which brings me to the point of it is great to have the perfect measured ingredients and easy to follow recipes, but that does not make up for cooking skill. You still should know how to properly sear the piece of meat, as it just says sear, no instruction on what this is or how to do this, or what a roasted tomato should looks like when it is done, and that you should remove the really thick woody stems of the watercress first for the best results. It is implied that the cook already knows these tips and techniques. Is it not that big of a deal, however the consumer may be creating an entirely different result that what is intended without this proper information.

My husband and I enjoyed the sandwich, but as I told him the cost of the program, that it came down to $11.50 per person per meal, we both thought why did I take the time to make this sandwich when we could have gone to any number of local artisan sandwich shops and ordered a delicious steak sandwich similar to this for the same price, if not even less. So yes, good easy to follow but for the time, effort and cost of this particular meal, it did not make sense for me. In my personal opinion I also did not like heating up my oven to roast a single tomato and warm the buns, this seemed like a waste of energy and the prep. The time on the recipe card does not include time to preheat the oven, so also add 15 minutes to your prep time.

(Steak Sandwich with Tomato-Watercress Salad)

The next day as I was thinking about it when it occurred to me, that I would never cook a steak with the end result of it to be a steak sandwich. The steak sandwich would be a leftover result from another steak meal. Previously I would have cooked steaks for dinner one night and made an extra one or used the leftovers to make a steak sandwich the next day. Spending 40min to make 2 sandwiches seemed ridiculous to me, in my mind sandwiches should be quick and easy foods that should take 10 minutes or less not 40 minutes. It is getting you to cook at home, but this one had me seriously questioning the time, money, and effort aspect.

Recipe 3: Rosemary-Walnut Crusted Chicken

(Contents that came in the box for Rosemary-Walnut Crusted Chicken)

I personally thought that this was the most mainstream and simple recipe of the bunch, featuring chicken, roasted potatoes and a simple salad. I thought this one was the most accurate in its recipe and the most satisfying given the amount of time and effort put in. This recipe was stated as a level 2 that takes 30 minutes and leaves you with a complete filling and substantial meal. My guess is they marked it as a level two because of the pounding the crusting of chicken technique. However, I still feel managing three hot pans for the risotto is much more difficult for a beginner in the kitchen than breading chicken.

(Rosemary-Walnut Crusted Chicken with side salad)

Overall, I loved that everything was used up and there was no waste but at the same time, I know how to creatively use leftovers to make other meals faster and I was slightly bummed when I went to the refrigerator to make breakfast Saturday morning, and I didn’t have little extras to use from making the weeks meals. To be honest, I would have been looking forward to extra asparagus, rosemary and potatoes to make a simple frittata and potato hash for breakfast, extra greens and steak for a steak salad lunch, and leftover risotto for risotto cakes for dinner, making another complete day’s worth of delicious and healthy meals. Leftovers and extra food is wonderful if you know how to use it.

Pros:

Loved that everything was pre-measured, made it really easy to get started, cut down prep time and waste.

Easy to follow color recipe cards

Pictures to help with some of the steps of the recipe and identify ingredients used

Great to try new recipes or ingredients easily

No thought required to produce balanced meal

Serves 2 people, a decent portion on good tasting food

Encourages home cooking

Program allows for hold periods, if you want to skip a week’s meal box you can

Cons:

Even with items pre measured it took 35-45 minutes to cook a meal

Extra packaging is slightly wasteful

Not sure what I would do with all the ice packs after a few weeks of deliveries

Participant must have basic cooking skills; proper preparation and culinary knowledge is required for best results

Just enough for one meal at a time, no thoughts on advance prep to make things more efficient or other meals

Convenience comes with a cost, $11.50 per person per meal

Provides 3 meals per week, what are you eating the other 4 days?

You have to put the box on hold in advance and pick your meals in advance. If something comes up and you don’t want to eat that particular meal or have time to prepare it food would still be wasted.

Meals are set for 2-4 people making it difficult for a single person of family of 5

Not much option for picky eaters, special needs or diet restrictions you must pick from the few recipes choices per week.

Is it for you?

I loved this little experiment and yes it did provide 3 substantial balanced meals. Would this work long term for me, not really. For me the time, effort and cost just do not make sense for me. I could maybe see ordering a box to have delivered after we get home from vacation so we instantly have food on hand. For me, I like the flexibly of cooking what I am in the mood for, and if I am busy or tired I always have options for quick meals on the pantry and freezer. It is also more than I want to spend on groceries per week. I know how to properly stock a working pantry, which allows me to produce delicious balanced meals quickly for a few dollars per person. I can also adapt if it is just myself eating alone or accommodate more if I have impromptu guests.

Will it work for you? Maybe!

I loved that it easily inspires balanced cooking and sharing of meals at home. This alone will serve you well in long run for better health and relationships than eating out, or relying on convenience or grab and go food options. If you are looking to start cooking, or have trouble stocking a pantry, and don’t really want to think about it, I think this is a great option. I caution that you should have a basic understanding of cooking skills and proper technique for the best and most efficient results. I think if you are on a tight budget or have 3 growing boys, it may not be the best option for you. I think it would work well for couples and small families that want to try new foods with little risk. They are interested in cooking, but not sure where to start or find recipes that work. It is a great way to get into the habit of cooking at home. Still not sure, give it a try; there are several very similar companies with programs just like this one. I have included links below. Most also offer a reduced rate trial week, so you can test out a few recipes like I did without the full fee. If you want to learn basic cooking skills, techniques and how to stock a pantry for inexpensive quick meals at any time, contact me; I am happy to help you set your kitchen up for success.

Good luck and happy cooking!

References:

https://www.hellofresh.com

https://www.blueapron.com

http://www.forksoverknives.com/meals-to-your-door/

https://www.plated.com

Make-Ahead Meals, Easy Meatballs

May 7, 2015May 8, 2015 Rachel Sherwood

(Grandma Mallardi’s Italian Meatballs)

Meatballs are a wonderful thing and can be used in so much more than just pasta. From appetizers and soups, sandwiches, salads and other main meals. Meatballs can please a wide variety of needs and tastes.

This Multitasking Recipe™ was created with inspiration from my Italian Grandmother who always made the best meatballs and marinara or “gravy” as she called it. As much as I try to stay true to her traditional recipe I have always been one to find the easiest way to get the best results. I recently shared that you don’t need recipes to cook real food. I have adapted her recipe into one of my Multitasking Recipes™ that make life easier and use the ingredients I have on hand. This recipe makes delicious traditional Italian-style meatballs but also serves as a guide to fit other tastes and needs like spicy black bean, turkey quinoa, chicken and buffalo meatballs. Try it out, make it your own! You never know what tasty signature treat you will create.

Think beyond beef, yes the classic spaghetti and meatballs is a favorite of most but meatballs can be made from many different ingredients. There are just a few simple steps to making a tasty meatball creation.

Here’s how to do this.

Choose your Meat:

As you would have guessed, meat is the main component of a meatball. Choose your favorite kind of ground meat. Any type will work. When using beef I like to use a 80/20 grade but you can choose what is best for your needs. Keep in mind that the fattier the meat you use, the tenderer your meatballs will be. To make meatballs with turkey, chicken, or lean ground meat (or a mix of these), watch the cooking a little more carefully. Because they lack fat, they can overcook and become tough much more quickly.

Once you feel comfortable making meatballs with one variety of meat try blending together different cuts and proteins making for a richer, more complex flavor. Like beef, pork and veal, or ground chicken thighs with turkey to find your perfect custom blend.

Choose your combination: Pick one from each group and follow the recipe below, add and adjust the seasonings as you desire.

Meat (1lb)	Binder (½ cup)	Liquid (1/4 cup)	Herbs	Optional Seasonings
Beef Pork Lamb Veal Buffalo Turkey Chicken	bread crumbs torn up bread Panko croutons stuffing mix crackers	milk buttermilk thinned yogurt thinned sour cream rehydrated dry milk	parsley basil oregano thyme marjoram rosemary tarragon cilantro mint	cheeses lemon zest spicy pepper Worcestershire hot sauce shallots paprika cumin

Simply plug your choices into the Basic Meatball Recipe below.

For example to make my Italian-Style Meatballs the recipe would look like this:

Italian-Style Meatballs

1 lb meat (beef)
½ breadcrumbs
1/4 cup milk
1 egg
1 teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
¼ cup fresh herbs or 1 tablespoon dried (dried Italian seasoning)
½ cup Parmesan

For Turkey Quinoa Meatballs it would look like this:

1 lb meat (turkey)
½ packed cooked quinoa (using this in place of bread crumbs and milk, quinoa is already cooked so no need to rehydrate with extra milk)
1 egg
1 teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
¼ cup fresh herbs like parsley, rosemary and chives
½ cup Parmesan optional

Get it? Now plug in what you have on hand and create you own meatball masterpiece. Enjoy!

Basic Meatball Recipe

1 lb Meat
½ cup Binder
1/4 cup Liquid
1 egg
1 teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder (or other favorite seasonings)
1 teaspoon onion powder
¼ cup fresh herbs or 1 tablespoon dried
½ cup Parmesan optional (if using salty cheese you may want to reduce the amount of salt by half)

*This recipe can be doubled

Instructions

Combine the Binder with the Liquid: In a small bowl combine binder with the liquid and set aside while preparing the rest of the meatball mix. The binder will absorb the liquid and become slightly soggy.
In a large bowl add the egg, salt, pepper, garlic powder, onion powder and herbs, or other desired seasonings; whisk until blended.
Add the meat, soft binder and cheese (if using) to the egg mixture and mix with your hands just until all ingredients are combined. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.
Make a test patty. After you combine all your ingredients take a small potion of the mixture and flatten it into a small patty. In a small sauté pan thoroughly cook the patty and taste it to make sure you like the seasonings; if not make adjustments as necessary.

NOTE: When making your own recipes remember: If you are unsure of a seasoning – add it to just a small quantity of the meat to test it out first or add it sparingly as you can always add more once you have tasted it. Never taste raw meat.

Form the meat into meatballs:lightly oil your hand before beginning to shape them. Pinch off a piece of the meat mixture and gently roll between your hands to form a standard 1 1/2-inch meatball. Continue shaping until all the meat is used. Make the meatballs in the size that works best for you. Depending on how you’ll serve them you may want them larger for a single serving or smaller for appetizers and soups. If they’re served on their own, they should be about 2 inches in diameter. In a pasta dish or a sandwich, a medium meatball will be good. This one is all about preference, but just consider how the meatballs will be eaten to help you decide. Keep in mind that the size will also effect your cooking time and how many each batch makes.
Cooking. To roast the meatballs in the oven:Arrange the meatballs spaced slightly apart on a baking sheet. Bake at 425°F for 15 to 30 minutes or broil for 15-25 minutes depending on the size for a more seared edge. Watch closely if cooking meatballs made with lean meat. The meatballs are done when cooked through and the outsides are browned and if using an instant-read thermometer register 160°F in the middle.

Meatballs are wonderful because they can easily be frozen and heated quickly for meals. Cook meatballs thoroughly as directed and cool completely before securely packaging them in a freezer container, airtight bag or freezer wrap. Thaw in the refrigerator or warm by adding directly to a low simmering sauce or warm oven for 10- 15 minutes.

Three Ways to Love Eating Kale

April 2, 2015April 1, 2015 Rachel Sherwood

Kale is so nutritious. The problem is it is not always the easiest thing to eat. In this video Elizabeth from redouxu.com and I share how make kale more palatable and make it actually enjoyable even for non-kale eaters. These Three Ways to Love Eating Kale make it easy for you to incorporate kale into your daily cooking and finally enjoy kale for its taste and nutritional value.

Kale salad with toasted pecans, dried cranberries and blue cheese

Ingredients

1 bunch of lacinato or dinosaur kale, stems removed, rinsed and patted dry
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon honey
1 teaspoon fresh minced garlic
1 teaspoon fresh minced ginger
½ cup toasted pecans or try walnuts, almonds or pine nuts
? cup sweet dried cranberries or try currants or chopped raisins
¼ cup crumbled blue cheese
salt and pepper to taste

Cut the kale using the chiffonade technique in the video to make ribbon-like pieces. In a large bowl coarsely tear the ribbons and drizzle leaves with lemon juice, olive oil, honey, garlic and ginger. Sprinkle with a pinch of salt and pepper and using your mange toss and massage the ingredients into the leaves until they are softer and slightly silky. They will lose about half their volume. Mix in toasted nuts, dried fruit and blue cheese. Divide on salad plates and enjoy.

Feel free to mix in half romaine or spinach to this kale salad for those new to trying kale.

I hope you enjoy this salad.

For more recipes and ways to love eating kale check out this article on making the perfect kale chips.

5 Most Common Mistakes When Searing Meat

March 18, 2015 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

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.

How to Properly Sear Meat

February 26, 2015February 27, 2015 Rachel Sherwood

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

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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.

Tips

Had to Try It

Hello Fresh Review

How it works:

This was my experience:

Time to cook

Shrimp and Asparagus Risotto

Recipe 2: Steak Sandwiches with Tomato-Watercress Salad

Recipe 3: Rosemary-Walnut Crusted Chicken

Is it for you?

Will it work for you? Maybe!

Italian-Style Meatballs

For Turkey Quinoa Meatballs it would look like this:

Basic Meatball Recipe

Kale salad with toasted pecans, dried cranberries and blue cheese

Ingredients

5 Most Common Mistakes When Searing Meat

1. The Pan is Too Cold

2. Use Too Much or Not Enough Oil

3. Using “Wet” Meat

4. Overcrowding the Pan

5. Lack of Patience

What You Need

Ingredients

Equipment

Instructions