My rushed roasting ruined a good cut of beef.

Low and slow is the only way now.

3 comments

3 Comments

Rushing can actually work great for certain cuts if you do it right. A screaming hot pan gives a fantastic crust on something like skirt steak before it overcooks. It's not that low and slow is wrong, it's just one tool among many. A quick sear in cast iron is a totally valid path to a great dinner, just a different skill.

anthony_campbell883d ago

Last time I tried a screaming hot pan for pork chops, it was a GAME changer. Got that crust without drying them out, just like davidn55 says. Actually, @christopher943, your friend might want to try that with chicken too. I did it by accident once and the skin was PERFECTLY crispy. The key is not being scared of the heat, which took me ages to learn. Now I use high heat for all kinds of quick cooks, not just steak.

christopher9433d ago

Did @davidn55's tip help my friend nail the quick sear?