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hahabogus > wrote in message >.. .
> (John) wrote in
> m:
>
> > Hi, I have a question about Saute. What is the
> > difference between sauting on the stove for say
> > 3 minutes pre-side verses cooking 1 minute per-side
> > and then putting the pan in the oven high heat for 4 minutes for
> > a piece of steak or chicken for example. Does one do
> > something different then the other?
> >
> > I'm new at this. I've tried both and not seen much
> > of a difference. The only thing I've seen is the sauted
> > version has more crusty bits and the other has a clean
> > broiled look.
> >
> > Thanks,
> > John
> >
>
> First off when you saute the heat is right there; where the burner is 1/8
> of an inch or less away. When baking the heat is where the burner is; at
> least 1/2 a foot away or so. Now if your broiling that something else.
>
> Second off the crusty bits is where a great deal of flavour is generated.
> The crusty bits is what your sauces are made from.
>
> Define what you mean by High Heat...And what also kind of oven.
> Conventional N. American Ovens have warm and cold spots which will effect
> cooking times and tastes.

Thanks, I got the answer for my question yesterday from another source.

Regards,
John