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Vent: the sous at my last spot told me my sear was gray, not brown, and it stuck with me
I was cranking the pan way too hot on a gas range at this spot in Sacramento, thinking more heat equals better color, and the sous pulled me aside after service and said "you're steaming it, not searing it, back it off and let it sit." Started preheating a bit lower for 3 minutes and actually waiting for the pan to stop smoking before the protein goes in, and my crusts got way more even. Anyone else get humbled by a pan heat comment they still think about years later?
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