01
Heat the pan, then pay attention
The same food can steam or brown depending on moisture, temperature and how crowded the pan is.
02
Season in stages
Add modest amounts of salt as you cook and taste near the end. Acidity can bring a flat dish into focus.
03
Rest before cutting
Some roasted or seared foods benefit from a brief rest. This can make serving easier and the final texture more even.
04
Taste at the table
The final adjustment may be salt, acidity or texture. Make small changes and taste rather than adding everything together.