The heat gun has 2 settings, 750F & 1050F, & it's about the size of a power drill.
The fond problem occurred to me too, but then I thought you've still got your Maillard reaction results, they're just on the meat rather than the pan, & will contribute to the braising liquid from there. I thought about browning lamb shanks on a charcoal grill, & the same question came up.
World fame? So easily? Who knew? |