"Ward Abbott" > wrote in message

> On Sat, 20 Jan 2007 20:18:59 GMT, "Tom Del Rosso"
> > wrote:
>
>> About browning in fat, do you sear these roasts first? If so, in
>> the oven uncovered, or in a hot pan?
>
> HOT pan. I use the oven vessel to do that...add liquid...usually
> beer, cover and put in oven.

How do you do your searing? With the vessel uncovered in the oven at high
heat, or on the stove?

Do you leave any fat on one side?


> Cooking pork? Don't forget six cloves of garlic. That will be all
> you need. Salt & pepper when you are finished.

I seasoned before cooking. If a roast is several inches thick doesn't it
take time to get the flavor through?


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