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CHEF BLONDIE: So we got one side seared nicely-trying to get a nice sear on it, trying to get nice
and brown. And you can always tell when it's getting close to being ready because it will
start to lift away from the pan by itself. It's still sticking a little bit. Give it
another second or two and over it goes. Look at that nice brown, that's what we're looking
for, that caramelization. We're going to let this go a few seconds on the other side and
make sure that it's browned like this, this little caramelization all the way around.
I'm going to transfer this over to my cooking board, put a little bit of mustard on it and
I'm going to chop some of those herbs and then it's going to go into a 350 degree oven
for approximately 20 minutes. See how we're doing here.