Not judging, I like to get a good sear with high flames when I can which means I leave it on the heat longer and internal temps normally end up around the 125-130 range.I was just below 120, I like medium rare to even leaning more rare. I was happy with it
It's just a different way to get that Maillard reaction.These chefs that pull out the propane gun to color sous vide beef, what the hell is that lol.
These chefs that pull out the propane gun to color sous vide beef, what the hell is that lol.
no, taxy. Passing a propane gun over a piece of meat to colour it is not the same and does not create a Maillard reaction.It's just a different way to get that Maillard reaction.
Sorry, but a propane gun definitely achieves the Maillard reaction.no, taxy. Passing a propane gun over a piece of meat to colour it is not the same and does not create a Maillard reaction.
About the only time I would agree with that, is for super super thin steaks that are done sous-vid. For the life of me though, I cannot see why someone would sous-vid a super thin steak? Heat water, bag, cook, remove, light up the blow torch, sear, serve. When heat grill, sear, serve is so fast.Sorry, but a propane gun definitely achieves the Maillard reaction.
Professional chefs use it all the time.
How and Why to Cook a Perfect Steak with a Blowtorch
It's all about nailing that Maillard reaction, where cooking and chemistry meet.www.popularmechanics.com
These chefs that pull out the propane gun to color sous vide beef, what the hell is that lol.
The blowtorches give a better result like the one jennyema linked, but the ones where there used for creme brulee are the one's I'm specifically talking about and I see them used all the time on many sous vide sites and many cooking shows.
So, dragnlaw, basically you are saying that a pan is a better way to get the Maillard reaction than a torch. That is not the same thing as a propane torch doesn't create Maillard reaction.