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Porterhouse results- Wess method-Molly sauce

Unknown
edited November -1 in EggHead Forum
This was an inspired recomendation, thank you. Prepped steak and prepared egg per instruction from Wess' site. Steak was seasoned and ready to go, small old egg was thermo-nuclear at 550, drink was frosty and off we went. At the first turn, 90 seconds, the dome handle caught fire. Quick thinking and the frosty drink took care of this. At the second turn most forearm hair was removed. More frosty drink took care of this.[p]Results? Spectacular steak. The meat was a perfect 125 medium rare. The sauce was elegant. And the handle now matches the color of the old egg-black.
Thanks again to Wess and Molly! Do you have this problem with handles? What do you do? Would wrapping with aluminum foil help?[p]BF

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