Have you been anxiously awaiting Part 2 of 10 Cooking Lessons We Learned with Chef Stuart Brioza? Here it is! Right where we left off…
6. Don’t start until your mise is ready.
Mise en place is key in organization and timing. Set yourself up for success and get your mise on point.
7. The pan should be hot before you add oil.
As we geared up to sear our steaks, Stuart warned, if your pan is too cold, the meat will stick. To test if your pan is hot, add a splash of water. It should sizzle and evaporate quickly. Wipe out any remaining water. Then add plenty of oil. You’ll immediately see wisps of smoke coming off the pan. Add your steak now.
8. Gently shake pan as the steak sears to make sure it doesn’t stick, and to evenly disperse the heat.
9. Control the heat. Don’t let the heat control you.
If you are searing something and the browning is splotching out, adjust to medium-heat. If you are frying something, pay attention to maintaining the right temp. Don’t through off your heat by overcrowding a pan.
10. Layer flavor. “This is where the soul of cooking happens, right here.”
Fat is often used as a vehicle for layering flavor. In our steak, we dumped out the initial oil used to sear the steak in the pan, and added a big spoonful of butter, crushed garlic, thyme, and rosemary. The steak gets basted in all that aromatic-infused butter. And as it rests, we place the herbs right on top.
In our mushroom dish, we flavored the fat again, but this time started with butter in a cold pan. We added shallots and garlic, and since the pan was cold to start, the gradual heating ensured that the aromatics didn’t burn. Controlling the heat lets you control the butter. Just as the butter starts to brown, the shallots and garlic get cooked before adding the mushrooms. The layering of flavors continues with seasoning, fresh herbs, pickle juice, and a final swirl of more butter for good measure.
Big thanks to Chef Brioza for not only helping us to shape a curriculum and ethos we’re proud of here at SF Cooking School, but for continuing his guidance and commitment to teaching our young cooks.
