The further and continuing adventures of the girl who sat in the back of your homeroom, reading and daydreaming.
Sunday, April 02, 2017
Food Day!
Saturday, we went to The Gallery Bakery for brunch -- astonishingly good food!
And, much later, for supper I did reverse-seared steaks, "popcorn" asparagus (crunchy and delicious!) and sliced tomatoes with Italian herbs and black olives.
I had to look up "reverse sear." I will have to try that (sometime when I have both a thick steak and that kind of time to cook it): I prefer steak just medium rare and I dislike an over-done "crust" on the outside (as sometimes happens with just pan-cooking), so that looks like a winner of a method.
Reverse sear is remarkable. Bit of a learning curve working out the details of "how hot for how long" but not too bad. It's slow enough that I was sufficiently close on my first two attempts. I use a cookie rack in a shallow aluminum-foil pan and that works fine.
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oh my gosh that steak looks good.
ReplyDeleteReverse sear really, really works.
ReplyDeleteYou forgot the mushrooms!
ReplyDeleteI had to look up "reverse sear." I will have to try that (sometime when I have both a thick steak and that kind of time to cook it): I prefer steak just medium rare and I dislike an over-done "crust" on the outside (as sometimes happens with just pan-cooking), so that looks like a winner of a method.
ReplyDeleteReverse sear is remarkable. Bit of a learning curve working out the details of "how hot for how long" but not too bad. It's slow enough that I was sufficiently close on my first two attempts. I use a cookie rack in a shallow aluminum-foil pan and that works fine.
ReplyDelete