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I just tried something like this with porkchops from Food Lab. Low ovenheat to cook dry-brined chops
Joined: Dec 12, 2005
Posted to Thread #29351 at 7:15 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.
"Be yourself. Everyone else is already taken."
Other messages in this thread:
- 29351. Backward Braising....a new technique by Fine Cooking - KarenNoCA - 5:54pm on 01/10/17 (3)