On Wed, 22 Dec 2010 07:32:51 -0800, "Bob Terwilliger"
> wrote:

> Gloria wrote:
>
> >> My guess it don't matter much what temperature you start at - you pull
> >> the roast out at the same internal temperature anyway.
> >
> > The major difference is the texture of the outside edges. Starting at
> > high temp gives you a crisp, brown outer layer.
>
> Cooking at a low temperature and then searing just before serving also gives
> you a crisp, brown outer layer -- and when you bring it to the table, it's
> SIZZLING.
>
That involves another step and possibly another pan. You don't let
the meat rest? It won't be sizzling after 30-60 seconds.

--

Never trust a dog to watch your food.