sf > wrote:

>On Mon, 2 Jan 2012 14:21:18 -0800 (PST), dsi1 >

>> It makes perfect sense to me - a slow roast gives the heat enough
>> time to move throughout the entire roast without overcooking the
>> outside. You want to minimize the temperature differential as much as
>> possible. Mostly, it's the people that never tried it or gave the
>> matter some thought that are non-believers.

>I want a roast to cook with varying degrees of doneness.

I would find that maddening. It's like going to a Thai restaurant
and wanting the food to appear in varying degrees of hotness.


Steve