So I was entrusted to get the Terriyaki beef going for dinner the other night. It's thinly sliced beef marinated in a delicious sauce, served with rice, red miso, kimichi, and lettuce. I've seen it made a hundred times, and eaten it much more often. How hard can it be, make beef look dark. I heat up the pan, and slap the beef in like slices of bacon, but it looks grey! I turn up the heat, ahh, it looks black. That charred tip FLAVOR. Mom comes out and is dismayed. What did you do to it?!
I figured it needed something, so I turned up the heat.
She gets a new pan and magically coats a new set in sauce until it glistens with it. It is slid onto a plate with all the supporting food items, and it is a celebration.
Lesson learned, the secret is in the sauce, AND how it is applied. Watch, Listen and Practice with the masters. You never know where the holes in your technique are until they are glaringly apparent.
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