I tried Okie's method a few weeks ago and seared it until it was "so black that it looked like it was ruined". I may have taken that a bit too far b/c when it was all done, I had a very bitter crust and the au jus was just a liquid version of the crust. Any thoughts on the proper way to sear? Just seems like I over did it.
post #1 of 10
10/25/07 at 7:48am