Culinarian - First Use
We moved into the new house and last night was our first use of the 36 inch six burner Culinarian running on LP.
I seared two pieces of beef tenderloin in a cast iron skillet and finished them in the oven at 450. On our former range, a GE Profile gas range running on natural gas, I'd use the oven for finishing, but leave my cast iron skillet on my closed LP grill outside or sometimes over charcoal, getting it as hot as I could before searing the beef. No need for that now.
The meat turned out more like medium to medium-well, but was delicious, with a nice crust from the kosher salt, cracked pepper and the heat of the burner. It was beef that we'd only bought a few hours prior, and hadn't had a chance to dry/age it for several days as we usually do, which produces a nicer crust from less steaming (thank you, Alton Brown, for your video at foodnetwork.com that we stumbled across a few years ago, showing how to do your own dry aging for a few days in the fridge with a baker's rack and paper towels).
My wife made one of our favorites, Cat Cora's recipe for Brussels sprouts. But between not minding the time the sprouts were boiling away in a four quart sauce pot, then carmelizing in a skillet over one of the burners, they turned out a lot mushier than we are used to enjoying.
All part of the learning curve we're climbing - can't wait to use the range more, adjusting for its increased capability compared to what we're used to. It's an awesome product.