Blow torches

Filet Mignon pan fried then blowlamped.


I did attempt to make a short video of the searing but after setting it all up outside I must have moved the camera sightly and only recorded the bottom half. I'll try again next time.
 
OK, this is magic. How to burn pikelets just by looking at them!


I need more instructions.
 
My next project is to "brown" roast potatoes. No doubt that will be a cock up also.
 
blowlamp 2 s.jpg
 
If I knew how to pronounce it I would call it "sous vide".

 
I think you are just burning not charring - although I'm unsure of the difference!

No good asking me I'm only experimenting. The idea was to get the surface of the steak "crispy" which I achieved. It would have been more successful had it been a decent piece of meat (see Filet Mignon earlier).
 
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