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I don't have a torch, need to get one. My trick in the meantime when I want a really fast sear is to stick my cast iron in the oven at 500 for like an hour, take it out, put it on a burner on high and let it rip. A torch is definitely on the agenda though.why you gotta be so rich with yo fancy ass... sounds good though
non pro tip.....next time try busting out a torch to sear that sous vide flesh next go round.... then hit it with herb infused butter while it rests.. pan searing can cook a sou vide steak (for example) more than the desired doneness when looking for that thick caramalization.. a torch though...