Blend It, Poach It, Pack It, Sear It
Caramelizing the surface of food over high heat delivers high-impact flavor with minimal fat. Whether it's steak, stew, or stir-fry, don't crowd the pan, or your meat will steam instead of turning a deep, tasty brown. When you add the sauce, be sure to scrape up all the bits clinging to the pan to reap maximum flavor.
Try these recipes:
- Thai Spring Beef Stir-fry
- Basque Beef Tenderloin Crostini
- Seared Chicken Breasts with French Potato Salad
Next: Poach it
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