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Using a cast iron deep skillet or dutch oven?
Using a silpat and an oven, dawg.
I know the bottom is supposed to be the presentation side, but I found if you use a good cast iron skillet or dutch oven with lid, the bottom crisps up like a mo-fo and the top is left white. You put the dutch oven in the very hot oven. I've used a little foie grease for this, and it's crispy rockingness.
That sounds more like Anna than Maxim.