Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: bruiser98 who wrote (24812)	7/31/2015 9:06:53 PM
From: Murrey Walker	Respond to of 25073

I did notice you were doing the reverse in a REALLY slow oven. I too, like to cook low and slow, but I'm hesitant to go THAT low (175° or so) on a good piece of protein. Let's see what happens in a slightly warmer oven.

To: bruiser98 who wrote (24812)	8/2/2015 9:04:11 AM
From: Murrey Walker	Respond to of 25073

Well, as with most new attempts, my reverse sear was, short a couple of shoulda, woulda misses, overall well worth doing. Because our cooktop's real estate was crowded with other utensils, the pan I used to sear was too small and my timing/temperature (in the oven) was not the best. And that was compounded by the fact we're learning a brand new oven. That said the results were good enough to replace the sear first, oven finish method, away. The ability to do the reverse sear ahead of time combined with a better finish (searing in the end) makes this a winner in my book. Thanks, bruiser!