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I'm still using a skillet to finish, and then making a pan sauce. (I did a hanger last night, with a morel mushroom/cream sauce, crazy good.) If you want to do
by dunham 11y ago
I'm still using a skillet to finish, and then making a pan sauce. (I did a hanger last night, with a morel mushroom/cream sauce, crazy good.)
If you want to do the torch thing, you should look into the "searzall" attachment.
- weeksie 11y agoAwesome. Thanks for the tip! One in return: I've found that vacuum sealing meat when it's somewhat frozen helps maintain its shape.