Cooking Light Annual Recipes 2014 by Editors of Cooking Light Magazine

Author:Editors of Cooking Light Magazine
Language: eng
Format: epub
Publisher: Oxmoor House

BOARD DRESSING

Perry Lang’s four tricks guarantee juicy meat with an ultra-tasty exterior, and this step makes every bite sing with flavor. He first drizzles the cutting board with a few tablespoons of olive oil and then adds some chopped aromatics and herbs, including some from the herb brush used for basting. The meat has its final rest on this mixture. When it’s sliced, meat juices mix with the dressing. Because of the oil coating, the juices float rather than seep into the board, where, sadly, they’d be lost. Perry Lang coats the meat slices in the board dressing, the simplest yet most perfect à la minute sauce for grilled meats.

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