Other than the sear and bake process, I have found that for most meat recipes, the 'low and slow' method seems to work fine.
My first husband was a professional chef. He had the original "Joy of Cooking" published in the late 30's or 40's. As a new bride, it was more than a bible for me. It was my lifesaver. Today it would make for some fun reading. There were no microwave ovens, no non-stick pans, none of today's conveniences. Lard was often mentioned. So between what I learned from all the Noni's in my neighborhood, and my mother along with the JOC, I was able to put a decent meal on the table. The JOC is what gave me my start for the love of baking. I read that book like you would read a novel. And I read it more than once.
There was a recipe for Chantilly Potatoes. It used whipped cream instead of the liquid version of cream. Her expression "puttiing the po on taters" has stayed with me for more than 50 years. One time when my daughte was mashing the potatoes for me, they were still lumpy. I told her to put some 'po' in those taters. She had no idea what I was talkiing about.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"