Thought we could share some simple tricks of the trade (preferably not recipes) in this thread.
Something I learned recently is to use mayonnaise rather than butter/oil to sear beef and lamb. It works really well after cooking meat in the sous vide or frying on medium heat. You get a wonderful crisp brown sear with intense flavour and all of the mayo (taste) disappears.
No, I haven't done a double blind taste test on mayo vs. butter/oil.
Something I learned recently is to use mayonnaise rather than butter/oil to sear beef and lamb. It works really well after cooking meat in the sous vide or frying on medium heat. You get a wonderful crisp brown sear with intense flavour and all of the mayo (taste) disappears.
No, I haven't done a double blind taste test on mayo vs. butter/oil.
