isw wrote:
> Juds...@webtv wrote:
>
> > I've tried searing beef roasts in large frying pans before slow roasting
> > in the oven and gotten pretty good results . The meat has been tender
> > and juicey. I guess the theory is to seal off the pores of the meat with
> > a really hot ,oily pan and then move it to a steady, lower heat for an
> > extended period.
>
> I think most of that stuff about "sealing the pores" has been pretty
> much discounted. The point of searing the meat is to cause a Maillard
> reaction (browning) which adds a lot of flavor. IMO it will work a lot
> better in a hot iron skillet with a bit of oil than on a grill; the
> grill cannot get the surface of the meat as hot, as quickly, as direct
> contact with the cast iron, with heat transfer aided by the oil.

Scientifically not true. The best you're going to do in a pan with
oil is the oil's smoke point, about 370-400degF... much hotter it'll
reach flash point and ignite.... if you persist all that will occur is
burned/carbonized... blackened, not browned meat. But with an oven or
a covered grill much higher temperatures can be achieved, easily
500-550degF with an oven and 650-700degF with a covered grill... and
the entire surface of the meat will be exposed to super heated air all
at once so no flipping/maneuvering is necessary... and because those
temperatures are really much too hot is why the oven or grill should
be cranked down immediately after introducing the meat or burning/
incineration will occur, especially the portions not covered with a
good layer of fat.... you're not going to brown the meat under the fat
anyway, and only an amateur would want to render off the fat right at
the onset of cooking. To pan brown meat as for pot roast use medium
heat, just enough to sizzle and enough so it doesn't stew... trying to
pan brown any food at full throttle is the sign of a kitchen imbecile,
who is only going to create burned food, burned pan, a smokey stinky
kitchen, and extra fill for their trash can.

Sheldon