On Wed, 22 Dec 2010 09:35:48 -0800, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> >> 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.
>
> The meat is seared just before serving. When you cook at a low temperature,
> there's not much resting needed. I sear with a propane torch, so there's no
> other pan needed. As to involving another step, that's wrong: I skipped the
> step of searing before cooking, so the number of steps is exactly the same.
>
I don't sear before cooking either. Wasted step. I don't even own a
blowtorch - another unnecessary gadget.

--

Never trust a dog to watch your food.