I like meat with a burned crust.

I seem to be able to get closer to what I want with an iron skillet.

Thought of using a propane torch to speed things up.

Are there any experts on this subject?

On 5 Dec 2006 13:55:32 -0800, "joelpk" wrote:

I like meat with a burned crust.

I seem to be able to get closer to what I want with an iron skillet.

Thought of using a propane torch to speed things up.

Are there any experts on this subject?

Heston Blumenthal 'In Search Of Perfection'

I'll be trying his method over the holidays.


Regards
JonH

joelpk wrote:
I like meat with a burned crust.

I seem to be able to get closer to what I want with an iron skillet.

Thought of using a propane torch to speed things up.

Are there any experts on this subject? there are three elements that inter play to give the desireable crust. age the meat. this will reduce its moistere content and inseperably in action raise the concentration of natural sugars in the meat. dry the meat. again moisture is the enemy of crust formation. i like youre way of thinking "cast iron" but if moisture accumulates in pan crust formation can be retarded. hot gas or coals on grate will let moisture leave out. lastly the meat must be thick 1.5-2.25 inches a thick peice willallow the crust to form while the center will remain red.

joelpk wrote:
I like meat with a burned crust.

I seem to be able to get closer to what I want with an iron skillet.

Thought of using a propane torch to speed things up.

Are there any experts on this subject? there are three elements that inter play to give the desireable crust. age the meat. this will reduce its moistere content and inseperably in action raise the concentration of natural sugars in the meat. dry the meat. again moisture is the enemy of crust formation. i like youre way of thinking "cast iron" but if moisture accumulates in pan crust formation can be retarded. hot gas or coals on grate will let moisture leave out. lastly the meat must be thick 1.5-2.25 inches a thick peice willallow the crust to form while the center will remain red.

joelpk wrote:
I like meat with a burned crust.

I seem to be able to get closer to what I want with an iron skillet.

Thought of using a propane torch to speed things up.

Are there any experts on this subject? there are three elements that inter play to give the desireable crust. age the meat. this will reduce its moistere content and inseperably in action raise the concentration of natural sugars in the meat. dry the meat. again moisture is the enemy of crust formation. i like youre way of thinking "cast iron" but if moisture accumulates in pan crust formation can be retarded. hot gas or coals on grate will let moisture leave out. lastly the meat must be thick 1.5-2.25 inches a thick peice willallow the crust to form while the center will remain red.

joelpk wrote:

I like meat with a burned crust.

I seem to be able to get closer to what I want with an iron skillet.

Thought of using a propane torch to speed things up.

Are there any experts on this subject?

Nope. We are all just a bunch of trolls who crop into news groups
and ask stupid questions.

In article . com,
"joelpk" wrote:

I like meat with a burned crust.

I seem to be able to get closer to what I want with an iron skillet.

Thought of using a propane torch to speed things up.

Are there any experts on this subject?

Seriously, a LOT depends on the oil.
Google for oils with the highest smoke points for good searing.
I have better luck using grape seed oil for steaks instead of Olive oil.

There is always outdoor grilling too.
--
Peace, Om

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