Saffron always seems to cost a fortune. a lot easier to get these days though.
Quote:
Originally Posted by dyna mo
no way! With all due respect, searing a roast until rare+ is the sure fire way to make it tough on the outside/over cooked. the oven cooks the inside, the outside is already almost done with my method.
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yeah for sure, searing is so over rated. Maybe a bit at the end before it rests..