this new appl. is suppose to be the biggest thing according to some people.. My question is the steam infusion roasting? couldnt the same thing be done in a closed roasting pan no water (steaming here,and here meat sits in juice) and or in a roasting pan with lid but chicken on a bed of veg. with some stock? Both results would give me this so called steam infusion right? Any help on these question would be appr. Thanks
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