|
ive never tried the blow torch but ive seen thomas keller do it. im sure it works great, but using the method i described also creates the desired effect of having just the most outer layer seared, producing little grey area.
i havent tried searing on a pan because its such a huge piece of meat, and getting it browned all over on a flat surface seems tricky
yeah i usually use a roasting rack but you can also just lay it with the bones down so all the edible surfaces brown properly. just dont crowd the pan with veg
|