Learn why every element of a dish, from textures and flavors to plating and toppings, is important. Chef Brendan McHale shares tips for the perfect sear and the proper rendering technique, as well as ways to surprise and delight your guests.
When cooking scallops, pat dry and season just before cooking. Sear for a minute and a half to two minutes at high heat until they’re medium-rare inside, golden brown outside.
Scoring the skin on duck breast—slicing shallow hatch marks to expose the fat—results in crispier skin after you cook it.
Attention to details like preparation and plating makes guests notice the care you’ve put into each dish, and into the entire dinner experience.