Slotted Spoons

From America's Test Kitchen Season 8: Bistro Steak Dinner

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We loved the idea of adding extra-virgin olive oil and garlic to our mashed potatoes—but not the harsh flavors and pasty texture.

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Why do our steaks—which spend a long time in the oven—taste juicier and more tender than traditionally cooked steaks?

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Slotted Spoons

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The traditional pan-searing technique produces a brown crust, a pink center, and a gray band of overcooked meat in between. Could we eliminate the gray zone?

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