On Nov 19, 6:44*am, Mike > wrote:
> I've read of a technique whereby you sear meat/chicken on the stove,
> then place the pan in the oven to complete cooking. I think everything
> I've done (that started off as a saute) stayed on the stove.
> Is this a common technique? Any reason it can't be done all the time?
> How do I know what temp for the oven? any timing guidelines? - Mike

It works well for food that is a little on the thick side, or suffers
when
overcooked. The heat of the oven is gentler and comes from every
direction rather than just from the bottom.

I did that with some "boneless country-style pork ribs" that were
strips
about 6" long and 1 - 1.5" in cross section, and I often do it with
bone-in pork chops.

It's a popular technique for fish filets, although I usuall grill
those outdoors.

Works well for a beef tenderloin roast, as well as pork tenderloin.

For skinless, boneless chicken breast I usually just dust them with
flour
and do the whole thing on the stovetop. However, if I flour/egg/crumb
them,
the oven works well.

I usually pick an arbitrary 350 F for the oven temp, but I'm sure
there are
more scientific ways to do it.

Cindy Hamilton