dsi1 > wrote:

>On Jan 2, 1:03*pm, (Steve Pope) wrote:

>> A number of authorities disagree with the high-temperature step.

>> I have never had the outside of a roast be "grey". *When I do it
>> as I described above, I get a uniformaly rare roast until about 1/4
>> inch from the outside, which ends up somewhat brown. *Obviously
>> not as brown as if one deliberately browns it.

>My methods don't come from authorities. They are the results of trial
>and error and I'll always believe in myself rather than what other
>people say. You can tell me that Jesus himself finds this method to
>work well for him but it still wouldn't change anything. OTOH, I will
>defend your right to cook your roast as you see fit. I am confident
>that it would be delicious.

Right.

Different ovens behave differently, and while I can picture a roast coming
out unpalatably-colored with the steady temperature method it's never
happened to me.


Steve