3 ms·
Oh, the egg thing! I've done that. It's great for that. Definitely brought mine to work to crisp up an entire porchetta. I want to try it on steak that's be
by halbritt 8y ago
Oh, the egg thing! I've done that. It's great for that. Definitely brought mine to work to crisp up an entire porchetta. I want to try it on steak that's been reverse-seared, I wager that starting with a dry surface will work much better.
- kevinmchugh 8y agoAdd hair-dryed steak to the list of experiments: https://www.newyorker.com/culture/annals-of-gastronomy/yes-i-use-a-hair-dryer-to-make-roast-chicken https://www.newyorker.com/culture/annals-of-gastronomy/yes-i...