Tom Del Rosso wrote on 21 Jan 2007 in rec.food.cooking

> "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?
>
>

A Dutch oven or braising suitable pan is both stovetop and oven
safe...First I turn on the oven while it is coming to temp;I brown the
meat in a little oil on the stovtop. Add whatever I want to add then cover
and into the oven.

Any cooking vessel... say a frypan that is oven safe will do; as long as
it has a tight fiting lid.