I was reading this article about the “Shut the Duck Up Burger.” Among the ingedients is a dry-age ribeye torchon patty. I never heard of it and a search for “torchon” refers to gently poaching foie gras. How does one cook a patty “torchon” style?
I was reading this article about the “Shut the Duck Up Burger.” Among the ingedients is a dry-age ribeye torchon patty. I never heard of it and a search for “torchon” refers to gently poaching foie gras. How does one cook a patty “torchon” style?