Re: why does this newsgroup have beasts

On Sun, 25 Dec 2005 18:06:26 GMT, Fred Bloggs <nospam@xxxxxxxxxx>
wrote:

>I baked a 7 lb chicken with that stupid pop-button thing I wouldn't
>trust as far as I can spit- ignored it and went by more usual formula of
>20 minutes/lb at 350o- it came out perfectly as usual- bake it uncovered
>for last 30 minutes to crisp it up. For beef fillets the trick is you
>need to know your pan/skillet/stove and partially cover it. I can make
>anything come out perfectly and look char broiled to boot. You want to
>sear it up on high heat initially to seal in the juices and flavor, then
> turn it down, salt and pepper, cover with chopped shallots or garlic,
>and cook it through slowly. All this takes about 15 minutes on even a
>thick piece.

Good advice, but I don't think the initial high heat is intended to
seal in the flavour. It's more to do with sealing *out* the (external
cooking) fats and preventing the food from absorbing them.

--

"What is now proved was once only imagin'd" - William Blake
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