Originally Posted by DOpig
We were going to have a nice pork loin roast with onions & carrots and cornbread
. What we ended up having was semi-home made chili, cornbread and fried green tomatoes
. Why the switch? Because the dumb cook (ME
) forgot that the roasting pan gets hot when you brown the roast on the stove top
. I went to move the roaster into the oven and it ended up doing a half gainer off the oven door before spralling it's contents all over the kitchen floor
I hate this "live and learn" part of life.
Hey, doesn't this belong under the d'oh, moment thread?
OK, I tried a new sear method the other week, one where you preheat the pan in the oven before putting it on the stovetop and slapping the steak in.
So after I took it out of the 500F oven, moved it to the flaming burner, took my mitts off and went to get the oil, I noticed the pan wasn't quite centered
on the burner.....
Fortunately it was a light handle grab and I hit callous.