On Dec 23, 4:31*am, "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.
>
> So your roasts are pasty grey on the outside? That doesn't sound appealing
> to me.

I don't sear standing rib roast, either, and it comes out attractively
brown on the outside.

I do sear stuff that's to be braised.

Cindy Hamilton