On Thu, 23 Dec 2010 01:31:50 -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.
>
> So your roasts are pasty grey on the outside? That doesn't sound appealing
> to me.
>
No pasty gray here. I use normal oven heat - not the barely warm that
you apparently cook at.


--

Never trust a dog to watch your food.