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Re: Reverse sear on cast iron
I sear on cast iron regularly. Dry pan - too hot for oil or butter. Use a little oil on the meat before putting on the cast iron. It does get you a nice even sear, if the meat is flat - not so much i…1 · -
Re: Good Eats : Reloaded – steak
Osmosis is about movement across a semipermeable membrane. There is a lot of liquid between the cells in the steak. Osmosis isn't involved so this doesn't go against what you learned. Yes,…1 · -
Re: Baking pie or pizza bottom goes faster than top
Airflow - size of fire - heat produced - temperature ---- all directly connected. I can't see how to increase airflow without a temperature increase. Was the pit master talking about an egg? Eg…1 · -
Re: Baking pie or pizza bottom goes faster than top
The key is to get the stone close enough to the dome to get the right amount of radiant heat coming off the dome. If the stone is too far from the dome, the toppings will not be done by the time the …1 · -
Re: Water in Egg
If you live in the part of the world that freezes, make sure the water is not there by winter.2 ·
