3 ms·
It's harder to get a crispy skin with blowtorch. I pan sear my salmon skin post sous vide anyway - get the pan up to 220C - 250 and 30s skin down. Bam. Crispy s
by chewxy 12y ago
It's harder to get a crispy skin with blowtorch. I pan sear my salmon skin post sous vide anyway - get the pan up to 220C - 250 and 30s skin down. Bam. Crispy skin.