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.

So your roasts are pasty grey on the outside? That doesn't sound appealing
to me.

Bob