26 AUG

16 Things I Learned In Culinary School That Changed The Way I Cook

When I first started classes I would flip, poke, and move meat as it cooked. I soon realized it takes a long time to get a perfectly dark sear and that patience was the secret ingredient to a perfect steak. Keep your heat high, flip it once, and stop poking it. When the meat is done, it will release itself — no scraping with a spatula needed.

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Post Author: martin

Martin is an enthusiastic programmer, a webdeveloper and a young entrepreneur. He is intereted into computers for a long time. In the age of 10 he has programmed his first website and since then he has been working on web technologies until now. He is the Founder and Editor-in-Chief of BriefNews.eu and PCHealthBoost.info Online Magazines. His colleagues appreciate him as a passionate workhorse, a fan of new technologies, an eternal optimist and a dreamer, but especially the soul of the team for whom he can do anything in the world.