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Some cooks pan sear using a heavy cast iron pan with smoking vegetable or nut oil.
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Both fish we tried were perfectly cooked: pan-roasted local striped bass atop a cranberry bean ragout with a lemon vinaigrette, and grilled mackerel.
Perfectly cooked pan-seared black cod — its delicate taste amplified by dollops of pea mousseline, baby fennel, fresh dill and Spanish saffron — was arranged asymmetrically near the edge of a large plate, the overall effect resembling an Expressionist painting.
As corn cooks, shake pan to distribute it so that each kernel is deeply browned on at least one surface.
Cook, shaking pan, until garlic just begins to color; turn off heat. 2. When water boils, cook pasta.
Add wine, and cook until pan is almost dry.
Cook, shaking pan occasionally; adjust heat so mixture sizzles but does not burn.
Add shallots, and cook, shaking pan occasionally, until they are tender and begin to brown, 5 to 10 minutes more.
Drain peas if necessary and add them to skillet; cook, shaking pan, for about a minute, or until hot.
Cook the pan over medium-high heat.
Cook in pan until mixture does not stick to side.
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