View Full Version : Searing a Foie Gras torchon
03-07-2013, 09:05 PM
Need some input here. I want to roll a lobe of foie gras into a cylinder like a torchon but still be able to sear it to get the crust and serve it hot. I tried it with a torchon I currently have but the texture kind of falls apart and doesnt get a nice crust when seared, rather a mush. Has anyone ever done this successfully? Maybe with activa? Wouldnt mind hearing a success story so that a couple tests dont **** up my food cost!
03-07-2013, 09:22 PM
Portion the torchon, freeze, and sear from frozen. You'll get a good crust, and the foie stays together
03-07-2013, 09:27 PM
How do you make your torchon when you do this? Marinate and barely poach? or do you marinate and roll the cylinder at room temp? Thanks for the advice
03-07-2013, 09:41 PM
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