I knew I was missing a step. Despite learning how to heat a pan to perfection and fire up the grill without burning off my eyebrows, I struggle with producing a medium-rare steak. Oh, technically, I know how to use the palm method to determine doneness, but my results are hit and miss. Turns out the reason behind my inconsistent results is, as always, impatience. I'm too disorganized busy to temper steak.
Confession time. I usually grab the steak from the fridge and slap it on the heat. I've even been known to thread ice-cold beef kebabs onto skewers thinking it wouldn't matter because they're small. Wrong. Especially since I don't like well-done steak.
Fortunately, Joe at Rouxbe Online Cooking School has shown me of the error of my ways. And just in time for both Canada Day (or Dominion Day for Andrew) and the Fourth of July.
Until recently fennel was a spice I ignored. If I saw it in a recipe, I skipped it. After all, it was usually one of fifteen other spices in a curry. Who'd notice it was missing?
But this past week I came across a couple of...