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How to achieve a good steak crust with a blowtorch?
The Next CEO of Stack OverflowProperties of a good steak?A steak story: dry crustWhen Making A Pie With Graham Cracker Crust, How Can I Get The Crust Just Moist Enough?How to achieve great baguette crustsHow to deal with flare up when broiling a steak?How do I deal with silverskin in a steak without trimming away all the fat?Can I save a Creme Brûlée with a soggy crust?Can I get a good crust on a thin steak?Frying Steak - disappointing gray crust, not pink insideHow to make a pepper crusted steak
I tried to torch sous vide steaks twice with a culinary blow torch, but it seems to take forever to get any kind of crust. So far I was not able to achive a really good crust. Should I simply do it longer? The following result took me several minutes per side:
Granted, I don't notice much of a gradient, so I suppose, that even if it takes a long time, it probably doesn't affect the interior temperature too much. Still I am not sure, how it is even possible to achieve a decent crust with this method. And I am also confused, why would this take longer, considering that the temperature of the torch is a lot hotter, than a cast iron.
steak crust searing blowtorch
asked 42 mins ago
user1721135user1721135
353210
add a comment |
I tried to torch sous vide steaks twice with a culinary blow torch, but it seems to take forever to get any kind of crust. So far I was not able to achive a really good crust. Should I simply do it longer? The following result took me several minutes per side:
Granted, I don't notice much of a gradient, so I suppose, that even if it takes a long time, it probably doesn't affect the interior temperature too much. Still I am not sure, how it is even possible to achieve a decent crust with this method. And I am also confused, why would this take longer, considering that the temperature of the torch is a lot hotter, than a cast iron.
steak crust searing blowtorch
asked 42 mins ago
user1721135user1721135
353210
add a comment |
I tried to torch sous vide steaks twice with a culinary blow torch, but it seems to take forever to get any kind of crust. So far I was not able to achive a really good crust. Should I simply do it longer? The following result took me several minutes per side:
Granted, I don't notice much of a gradient, so I suppose, that even if it takes a long time, it probably doesn't affect the interior temperature too much. Still I am not sure, how it is even possible to achieve a decent crust with this method. And I am also confused, why would this take longer, considering that the temperature of the torch is a lot hotter, than a cast iron.
steak crust searing blowtorch
asked 42 mins ago
user1721135user1721135
353210
I tried to torch sous vide steaks twice with a culinary blow torch, but it seems to take forever to get any kind of crust. So far I was not able to achive a really good crust. Should I simply do it longer? The following result took me several minutes per side:
Granted, I don't notice much of a gradient, so I suppose, that even if it takes a long time, it probably doesn't affect the interior temperature too much. Still I am not sure, how it is even possible to achieve a decent crust with this method. And I am also confused, why would this take longer, considering that the temperature of the torch is a lot hotter, than a cast iron.
steak crust searing blowtorch
steak crust searing blowtorch
asked 42 mins ago
user1721135user1721135
353210
asked 42 mins ago
user1721135user1721135
353210
asked 42 mins ago
user1721135user1721135
353210
asked 42 mins ago
user1721135user1721135
353210
asked 42 mins ago
user1721135user1721135
353210
353210
add a comment |
add a comment |
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