Section 03 of 08 · 3 entries
Crust
How a surface forms and what it costs. Browning needs a dry surface and a close fire, in that order.
The argument of this section
Browning needs a dry surface and a close fire, in that order. Everything that goes wrong with a pale burger or a grey steak is one of those two things missing, and neither is fixed by leaving it on longer.
Temperatures and times in this section are the conventional figures, stated as they are given. Nothing here departs from standard food-safety guidance — see Reference.
Everything in Crust
The thing, the condition, the value. In the order the decisions are taken, not by how much they matter.
- 01What a crust actually isSurface browning needs dry surface and sustained contact heat. Wet meat steams and will not colour whatever the fire is doing.A short read
- 02Dry the surfaceThe single most effective thing you can do before anything is lit.One page
- 03The single turnThe argument for leaving it alone, and the case against.One page
How a surface forms and what it costs.