Sqwertz > wrote:

>On Mon, 2 Jan 2012 22:45:05 +0000 (UTC), Steve Pope wrote:

>> I'm not sure where the practice of starting out in a hotter over
>> got started. It seems unlikely that hof-brau restaurants who are
>> roasting beef continuously are doing this.

>Sure they do. Sear in a smaller oven, transfer the larger oven.

That makes sense.

> The crust on a roast beef in imperative for flavor. Otherwise they do
> come out "steamed" (tasting and looking).

It's simply not true that one needs to start at a higher
temperature to get a valid crust. Many authorities state you should
roast at a steady 325F temperature (e.g. Marion Cunningham), others
say the two methods are equally good (e.g. James Beard), while some say
starting at a higher temperature is preferred (e.g. Joy of Cooking).
But the steady-temperature method still forms a crust.


Steve