We loved the idea of adding extra-virgin olive oil and garlic to our mashed potatoes—but not the harsh flavors and pasty texture.
Cutting into a steak to find that the rosy meat is confined to a measly spot in the center—with the rest a thick band of overcooked gray—is a great disappointment. Our surefire method for pan-searing ...
Not just any combination of handles and holes work.
Why do our steaks—which spend a long time in the oven—taste juicier and more tender than traditionally cooked steaks?
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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