Nathan Myhrvold
Lead author of Modernist Cuisine. Treats the steak crust as a Maillard-reaction surface area problem.
Speaks to 2 threads
Cited in 1 place
- Pan-Seared Steak/ Commentary
“Modernist Cuisine's case for the reverse sear: heat the meat slowly to just under target temperature in a low oven (or sous-vide), then crust the outside in a screaming-hot pan at the end. The argument is that you get edge-to-edge doneness and a better crust than any traditional sear, because the surface dries during the long, gentle phase.”
Modernist Cuisine at Home — The Cooking Lab (2012)