easy bake wrote:
Paul, how do you not burn the butter? Maybe a peek back into eGullet is in my future.
Plain ol' heat control. There is this idea that high heat is required for meat browning, but in my experience it just isn't true. When I started cooking out of Robuchon, I noticed lots of the dishes used lower heat then I was used to. I followed along. I now often cook fish and pork, especially, at lower heat; for example, I very often cook pork chops at relatively low heat in butter (typically clarified, I'll admit). They brown very nicely and are extremely delicious. I baste a little while doing it. Same for fish. Now, as always, there are lots of "if's" in there; this won't work for some thin cut of pork, and probably only for certain fish, but it definitely works. There is a time for high heat, but for lots of meat dishes you can get very wonderful (and somewhat different flavour) results using lower heat. I'll have to retry with beef
. I pretty much never cook chicken in a pan, but it might work there.
