well yeah, I see how that would would be the original effect.Super high heat from the torch browns the outside without also over heating/cooking the meat .5"-1" into the roast that normally forms that brown ring.
It is from Fish. I have had it a long time and it is still one of my favorite nakiri's.Very nice, I need to make something like that. Looks like it's enough for lunch and dinner for one
BTW, is that nakiri handle from Fish or from me? I think I stole his idea there and made a few similar ones...
I see now, thanks. I mis-read something the first time through, my bad.