foodguy
Distinguished Member
- Joined
- Mar 31, 2009
- Messages
- 8,691
- Reaction score
- 997
way to go! for the tortillas, try rolling the masa into a ball, sandwiching it plastic wrap and then pressing it into a circle with the bottom of a pot. works just fine (like using a wine bottle for a rolling pin).
For the steaks, yes, always pat dry to get a sear. simple science: water boils at 212 ... as long as their is moisture present, you'll never get hotter than that. so particularly with a quick sear, it's imperative to get as much moisture from the surface as possible.
Making my own tortillas was fun, but without a press, the general shape was a bit off despite my best efforts. Most of them ended up looking like flowers, but the taste was there and they performed their duty as food shovels.
Question about the grilling of the steak: I didn't get a great char, despite the grill being well over 500. The steaks were room temp, but I pulled them directly from the marinade to the grill. Should I have dried them off first to get a char? I let them cook until about medium to see if anything would caramelize, but didn't want to complete over cook it.
way to go! for the tortillas, try rolling the masa into a ball, sandwiching it plastic wrap and then pressing it into a circle with the bottom of a pot. works just fine (like using a wine bottle for a rolling pin).
For the steaks, yes, always pat dry to get a sear. simple science: water boils at 212 ... as long as their is moisture present, you'll never get hotter than that. so particularly with a quick sear, it's imperative to get as much moisture from the surface as possible.