Timeline for How to get Grill/Sear Marks
Current License: CC BY-SA 3.0
5 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Nov 11, 2015 at 20:42 | vote | accept | Patrick J Abare II | ||
| Nov 11, 2015 at 20:16 | comment | added | rackandboneman | A well heated "grill pan" (not a teflon-coated one! whoever invented that combination must have been drunk ... the non-contacting areas will get even hotter than the contacting ones, certainly unsafe with PTFE) might be just the right combination of thermal mass and right shape to put the marks on after the fact. Disclaimer: I don't cook or eat meat, but about everything I put on these things stays raw while the areas that contact the metal get carbonized - that might be to ones advantage here! | |
| Nov 11, 2015 at 20:10 | comment | added | rackandboneman | @Patrick probably the reason why undersides are checked often in competitions like MasterChef USA :) | |
| Nov 11, 2015 at 19:53 | comment | added | Patrick J Abare II | I really appreciate the "every steak has two sides." Definitely going to use that to hide my failed experiments! | |
| Nov 11, 2015 at 19:46 | history | answered | Stephie♦ | CC BY-SA 3.0 |