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two rules
1- let it get near room temp before cooking. allows it to cook more evenly.
2- sear marks/areas (grill vs pan) are that great flavor we think of as steak flavor.
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Well i had #6 adjusted perfectly but then just before i tightened it a butterfly in Zimbabwe farted and now i have to start all over again!
I believe we all make mistakes but I will not validate your poor choices and/or perversions and subsidize the results your actions.
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