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Old 12-17-2008, 10:15 PM   #21
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For another view, and not necessarily one to which I subscribe, check this article on relatively low temperature pan grilling:

No Grill, No Vent, No Problem - Bitten Blog - NYTimes.com
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Old 12-17-2008, 10:37 PM   #22
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Originally Posted by Scotch View Post
For another view, and not necessarily one to which I subscribe, check this article on relatively low temperature pan grilling:

No Grill, No Vent, No Problem - Bitten Blog - NYTimes.com
Read it, majority of what I already said, lol...

One thing I wanted to point out in the article about salt...

Salting (again use course or kosher)an hour before does three major things...

#1 The article says this is the only thing it does and it is very important...
Enhances flavor as salt simply tastes great! With that being said, pre or post salting would have identical effects on salt taste...

#2 Pre-salting draws out moisture which is one (of the many) factors to aging...It does enhance the tastes by drawing out moisture/"aging"

#3 When you leave meat out on at room temperature...Bacteria may decide to join the party...Salt acts like a bouncer to prevent the undesirables from entering the party...lol...aka, salt nearly eliminates the odds of you getting sick...I use foil to increase the odds even more...Also note, pros let their meat sit out an ungodly amount of hours...However in most cases, they met the cow and know all every step that was taken...
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Old 12-25-2008, 08:05 PM   #23
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One the best reasons to pan sear is so you can deglaze and use for sauces or gravies.
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Old 01-04-2009, 02:44 PM   #24
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Originally Posted by jminion View Post
One the best reasons to pan sear is so you can deglaze and use for sauces or gravies.
That, for me, is THE reason to pan-sear. I do this at work, and occasionally at home.
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