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!