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Did this last night....but I couldn't get a good sear on my steak. It still tasted good but the crusting was spotty. Did it with a cast iron pan taken out of the oven at 500 and then put on a burner on high...but I don't know that the burners in my apartment really have that much output. Maybe I will work a propane torch into the mix somehow...
The langoustines look very nice. Think, possibly, about trying to make a clearer broth. Or don't, it looks fine as is, but I think clarity is a little more refined.
Did this last night....but I couldn't get a good sear on my steak. It still tasted good but the crusting was spotty. Did it with a cast iron pan taken out of the oven at 500 and then put on a burner on high...but I don't know that the burners in my apartment really have that much output. Maybe I will work a propane torch into the mix somehow...
mm for some reason the salad looks incredible unappetizing, imo. also that cheese with three slices and three berries is really forced and dumb looking.
May be. I suppose it didn't photograph well. It was a very good salad, though. Simply watercress and a red wine vinaigrette, warmed just before dressing.
I sear in the cast iron first, then finish in the oven. I've never done it the other way around. And I have a ****** electric range.