I’ve become a devotee of the reverse sear. I don’t wanna putz with sous vide, so I cook the steak in a slow oven until it’s just under the target temp, then sear it in a very hot CI pan.
Addie wrote:
I don’t have kids, of course. When I was a toddler, there were two words that I baby-ized. “Ludge,” for “love.” And for some reason I called my grandpa’s huge reel-to-reel Wollensack tape recorder a “copywater.”
If you opt for parchment on a roll, it’s easy to keep it from curling when you’re lining a baking sheet or loaf pan. The rolls are cheaper than the pre-cut.
Just crinkle the paper up and smooth it out!