Quote:
Originally Posted by Ronin
Really? Why? Flipping less usually gives me a nice crust.
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More even cooking and less cooking time.
Read this for info about flipping (it applies to steaks too):
http://aht.seriouseats.com/archives/...?ref=obnetwork
Then read this:
http://www.seriouseats.com/2011/03/t...l?ref=obinsite
and this:
http://www.seriouseats.com/2011/05/h...l?ref=obinsite
Kenji's articles are imo some of the best when it comes to cooking because he gets so technical.