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My sous chef told me to sear scallops in clarified butter, not olive oil
I argued with him for a month, insisting my extra virgin olive oil gave a better crust, until I tried his method last Thursday and got a perfect, even sear without any burnt spots. Now I feel like a stubborn idiot because my plates look ten times better. What's a piece of kitchen advice you fought against but turned out to be right?
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elliotr391mo ago
That "stubborn idiot" feeling is way too real. I fought my old head chef for weeks about resting a steak under foil, swore it made the crust soggy. Turns out a loose tent for five minutes lets it carry over cook perfectly without steaming.
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xenarobinson1mo ago
Classic @elliotr39. We all gotta learn somehow.
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