Quote (Master_Zappy @ Jan 8 2016 03:40pm)
seems to me the point of searing is lock in the juices* and caramelize the outside layer of meat and fat, so I've always seared first, then depending on thickness or the goals of the dish finishing at a lower temp as needed. I read the link posted on page one, and you cant argue with tested results*, but searing first always tasted better to me.
Totally not a thing to "lock in juices." In fact, searing meat does the opposite. You'll lose moisture due to the higher heat required to sear.
that being said, I pan sear in cast iron and finish in the oven because no sear/crust = no flavor imo...
This post was edited by AspenSniper on Mar 16 2016 12:13pm
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