Pans should be hotter than hell
Unless the pan is hotter than eternal suffering, there’s no way to get the attractive sear or crusty caramelization that makes restaurant proteins so delicious.
Rice needs special care
Everyone has a different method for cooking rice, but one of our line cooks offered up a surefire method that incorporates an extra step of rinsing and a quick fry in olive oil.
Wash rice in cold water by agitating it with your hand until the water turns starchy, then drain and repeat until the water is mostly clear. Then heat up a little olive oil in the pot, add the rice, and stir constantly for a minute or two until fragrant. Next add one cup of water for every cup rice, bring to a boil, simmer for 10 minutes, then remove from the heat and let it steam for five.