How to reverse sear a steak

Before I talk about the “reverse sear,” I should talk about the regular sear.

Searing is the basic cooking process of applying high heat to the outside of foods to give them a golden-brown crust. Mostly we use it on tender meats, like steaks and roasts.

How does searing work?

Searing takes advantage of chemical processes known as the Maillard reactions. The process involves high heat and is similar to the caramelization of sugar, but it works on amino acids instead. Maillard reactions begin at temperatures in the high 200s, well above the boiling point of water. That’s why we dry meat before cooking: If there’s water in the pan, the temperature is below 212 degrees, the Maillard reactions can’t take place and the meat won’t brown.

When cooking meat, most cooks sear first, either in a stovetop pan or a very hot oven. After achieving the crust, the meat

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Food & Wine Classic in Aspen was small but mighty | Lifestyle

Like most everything in 2020, Aspen’s Food & Wine Classic — the granddaddy of all wine and food extravaganzas — was put on hold because of the pandemic. It’s been held a June tradition for decades, attracting the world’s top chefs who present cooking demos, classes, and seminars. This year, like last year, June came and went without a Classic. But a mini-Classic was held Sept. 9-12. I attended four of the events over the weekend and wanted to pass along what I learned.

‘Turn Everyday Meals into the GOAT’Let’s first explain “GOAT.” Stephanie Izard owns a group of eateries in Chicago, including her flagship, Girl and the Goat. The word “goat” is in the name of several of her other eateries because, “My last name, Izard, is the name of a mountain range in France and translates to goat. Goat is easier to remember than Izard, so that’s what

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