Why, then, am I deciding to get back in to it??? Mostly thanks to those of you who actually read and enjoyed the posts from before. I also really enjoy the process but its really all because of my
The Happy Husband has been craving duck lately and they happened to have some fresh duck magret (aka duck breast) at Wegman's so I picked it up along with some U-10 scallops (this means there are less than 10 per pound), a pound of asparagus that was just the right thickness (a total personal preference) and some purple, yes I said purple, potatoes. This meal ran me about $35 and 700 to 800 calories per serving but it was a special occasion and we certainly don't eat $16/lb duck and $18/lb (I didn't get a whole lb) scallops and I had a light day of eating in anticipation of dinner.
Today's exciting topic is the art of pan searing!! Searing is a high heat method of cooking that results in a perfectly crisp food exterior and delectably juicy food interior. When you first learn to sear there will, more than likely, be lots of smoke and food that is burnt on the outside and raw on the inside or food that's more alike to jerky than it is to juicy greatness. So my suggestion would be to start with a food that's a bit less costly than gigantic scallops and farm raised duck.