• 3 Posts
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Joined 1 year ago
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Cake day: January 28th, 2025

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  • This is why I am asking… I have a pretty solid recipe and last I made it, the whole searing issue hit me so I wrote alternative instructions the made more sense to actual get a sear.

    I will try it tomorrow unless a comment here convinces me it’s a bad idea.

    For example, you are correct in that I may end up with crispy meat which I don’t think it’s a great idea for this dish. However, I can always stop searing before a full crust forms, just some nice fondant. I believe the entire point is just to reduce some of those flavours so the sauce is more complex.

    On that note, I always sear beef when I do stew, the entire sear/crust/fondant just melts into the sauce so the meat is never crispy in the end but the sauce is nicer for it.

    Thanks for your feedback. Whatever I decide for tomorrow, I will post feedback here after the fact