Here are Chef Jason Parsons’s secrets for enhancing flavour, tenderizing meat and getting the perfect sear on meat and seafood.

1. Flavour enhancers

• Marinate with herbs, alcohol, oils, etc. (Limit time with alcohol or it will cook your food.)
• Instead of raw garlic, try using roasted garlic for a deep and slightly sweet flavour.
• Instead of simply adding spices, try toasting the spices in a warm pan first to bring out their flavours.
• Instead of cooking in water, use flavored stocks.
• Fresh herbs add a ton of flavour and are the secret weapon of every chef.

2. Tenderizers

• Pounding breaks down the fibres to help tenderize meat.
• Use an acid like vinegar, pineapple juice, apple juice, etc. to break down the fibres.
• Use a culture like yogurt.

3. Searing meat, fish or seafood.

• Start with a really good pan for even heat distribution.
• Don’t be afraid to heat your pan well. You can always turn it down once you’ve started to sear your food.
• Dry your food before searing. This prevents any moisture from hindering the browning process.
• Use oils with a high smoke point such as grapeseed oil. (Olive oil isn’t great for high-heat cooking.)
• Have patience. Don’t keep flipping your food.