Cooking
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FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
[email protected] - Lemmy.world's home for BBQ.
[email protected] - Showcasing your best culinary creations.
[email protected] - All things sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
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Just an add-on to this for anyone who doesn't know. "Tent" with foil if you're going to do that. You don't want to trap moisture and ruin the nice crust you just made. I don't bother with foil myself. As long as I don't cut it, it retains enough heat for me to enjoy it fine.
yes, on the tenting. another option is to put it in a cold oven. if the oven has a bread proof setting, that can help to slow the cooling down a bit too, without actually cooking it. (proofing is usually done at 70-80f, just a bit warmer than room temp. Warming is usually quite a bit more and will continue cooking more...)
I have a glass top stove (not induction) and since I've most likely used it to prepare whatever side(s) I'm having, I usually just let the steak rest on the stove next to where I was cooking and the residual heat is enough to keep it nice and warm. I usually torch on a flat cast iron pan so it heats up a tad too, but not hot enough to cook any further.