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Searing a Foie Gras torchon
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Thread: Searing a Foie Gras torchon

  1. #1
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    Question Searing a Foie Gras torchon

    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!
    Music--Food .:':. Dancing--Eating

  2. #2
    Senior Member Von blewitt's Avatar
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    Portion the torchon, freeze, and sear from frozen. You'll get a good crust, and the foie stays together
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  3. #3
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    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
    Music--Food .:':. Dancing--Eating

  4. #4
    Senior Member Von blewitt's Avatar
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    Room temp
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

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