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Shoutout to finally hitting 500 perfect sears on a ribeye in a single service
After burning a dozen last month, getting that consistent crust on every single one tonight felt like a real corner turned, so what's your go-to trick for keeping that heat steady when you're getting slammed?
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valwest3mo ago
Superpower" feels like calling basic skill a superpower.
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the_david1mo ago
Saw this chef on a podcast say they use a infrared thermometer gun to check their pan's temp between every batch. Keeps it locked in no matter how many orders stack up.
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