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Started By
Message
1
Posted on 9/29/14 at 11:58 am to Darla Hood
You still eat the lunch stuff at that Rousses?
Posted on 9/29/14 at 12:03 pm to MeridianDog
I must have missed the part where you reverse seared that thing
Posted on 9/29/14 at 12:05 pm to TigerWise
quote:
missed the part where you reverse seared
I didn't
Posted on 9/29/14 at 12:35 pm to MeridianDog
I woulda stuffed more filling into that sandwich. I can't have too high of a bread to filling ratio in my sandwiches.
Rohan- I think the sear was fine for sliced up sandwich steak. I don't think you need to do the Ducasse method for something you're going to shred up and stuff in a roll.
Rohan- I think the sear was fine for sliced up sandwich steak. I don't think you need to do the Ducasse method for something you're going to shred up and stuff in a roll.
Posted on 9/29/14 at 12:47 pm to WaltTeevens
quote:
Rohan- I think the sear was fine for sliced up sandwich steak. I don't think you need to do the Ducasse method for something you're going to shred up and stuff in a roll.
I disagree, I think getting a nice hard sear on there can provide another texture to the sandwich even after slicing the steak.
Had never heard of the Ducasse method, but thanks for mentioning it, it led me to a cool article.
Ducasse - NY Times, 2002
Posted on 9/29/14 at 12:49 pm to Rohan2Reed
Ducasse method is heavenly. I did it for the first time a week or two ago. It was delicious, but insanely rich.
Posted on 9/29/14 at 2:18 pm to Count Chocula
quote:
You still eat the lunch stuff at that Rousses?
Occasionally.
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