Take the pan off the heat before the finishing notes go in. Cheese turns grainy and stringy over a flame, butter splits out of the sauce, good oil loses its flavour, and herbs go dark. Off the heat they melt into the sauce instead. Then plate it straight away, since the sauce keeps tightening as it sits.
Options
| Option | Pick it when | Changes |
|---|---|---|
| Cheese and butter | A tomato or meat sauce | Parmesan and a knob of butter stirred in, more cheese on top |
| Oil and herbs | A fresh sauce | Good olive oil and torn basil |
| Lemon and chili | It needs brightening | Zest and juice, chili flakes |
Notes
- Cheese proteins tighten and squeeze out fat when they get too hot. Off the heat, the pan is cooling rather than heating, so the cheese melts before it can seize.