The Type Of Oil Robert Irvine Always Reaches For When Pan-Searing - Tasting TableChef Robert Irvine recommends grapeseed oil for searing due to its neutral flavor, high smoke point, and questionable health benefits.
The Reason Your Scallops Aren't Browning Is An Easy Fix - Tasting TableDrying scallops is crucial for achieving a perfect sauté with a crispy crust and creamy center.
The Key To Restaurant-Worthy Foie Gras Is A Perfect Sear Every Time - Tasting TablePerfecting the sear on foie gras involves a very hot pan, thick slices, and seasoning well.
The Reason Your Scallops Aren't Browning Is An Easy Fix - Tasting TableDrying scallops is crucial for achieving a perfect sauté with a crispy crust and creamy center.
The Key To Restaurant-Worthy Foie Gras Is A Perfect Sear Every Time - Tasting TablePerfecting the sear on foie gras involves a very hot pan, thick slices, and seasoning well.