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Egghead Forum
Re: Searing temps and gaskets - urban myth?

Platinum Egger

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Posted by: mad max beyond eggdome on 2007/07/31 15:52:43  

In Reply to: Searing temps and gaskets - urban myth? posted by CyberDawg on 2007/07/31 11:55:52

CyberDawg,
i sear at 700 degrees + all the time. .. . in 5 years, i've only melted one set of gaskets, and that was when i accidentally left the egg at 700 degrees for over 30 minutes to clean the egg. . .

trex and i have discussed this many times ... a shorter sear at 700+ (say 90 seconds per side on a 1 1/2 inch thick steak) plus a shorter dwell at 400 degrees produces a much different texture than when searing at 5 - 600 degrees with a longer dwell. .. .the meat will be done the same, but the texture can be very different (and i'm talking about NY strip steaks. .. .

i think people melt their gaskets for two main reasons. ..one, they don't have a good seal between dome and base, letting hot gasses leak through gap (think challenger disaster in 86). ..and two, they leave the egg at 700+ for way too long. . ..i get my egg cranked up to 900 degrees or so, sear the steaks for a maximum of 3 minutes, then immediately take the egg down in temps. ...works fine everytime. .. .

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