"Default User" > wrote in message
...
> Peter Aitken wrote:
>
> > "Scott" > wrote in message
> > ...
> > > In article > ,
> > > "Peter Aitken" > wrote:
> > >
> > > > The browning is important because the high heat causes the
> > > > formation of
> > many
> > > > flavor compunds in the surface of the meat, resulting in a much
> > > > tastier
> > end
> > > > product. Do not skip it!
> > >
> > > Alton Brown's response was to sear the meat as the last step, so you
> > > get the flavor, but don't continue to lose moisture from meat
> > > "damaged" from the high heat.
> > >
> >
> > But the point, which you obviously missed, is that you do not lose
> > moisture from browned meat. In any case, browning as a last step will
> > prevent the flavors created from being part of the sauce.
>
>
> It didn't address searing as in using a hot pan, but rather the
> frequent suggestion of starting with a very hot oven to brown the
> outside, then lowering the temp.
>
> Alton's studies showed (or claimed to show) that it was better to start
> in a low oven, cook until done, rest, then brown the outside in a hot
> oven.
>

OK, that makes more sense to me! I have also seen recipes where you brown a
roast in a pan then finish it in a low oven - works great for standing rib
roast.


--
Peter Aitken

Remove the crap from my email address before using.