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MarilynFL

I just tried something like this with porkchops from Food Lab. Low ovenheat to cook dry-brined chops

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Posted to Thread #29351 at 2:15 pm on Jan 10, 2017

until 120 internal temp (or up to 135), and then sear to crisp on top of stove....rather than the "sear first, then finish cooking in oven" method.

It was okay. I was expecting awe and wonderment.

Meat. It's always a disappointment to me.

Link: http://www.seriouseats.com/2014/03/the-food-lab-pork-chops-blah.html


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