Harold McGee, author of Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes, thinks there is a pretty huge misconception about cooking/searing meat. He sets the record straight in this CHOW tip.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Blake Smith and tell us what you’ve got in mind.

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