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re: Pork Loin and similar meats in skillet then oven
Posted on 8/27/14 at 4:02 pm to KosmoCramer
Posted on 8/27/14 at 4:02 pm to KosmoCramer
When I braise, I do the whole thing on the stovetop and skip the oven. I dunno why...that's just how I do it. If I do it in the oven, I skip the stovetop browning step and roast at a higher temp (say 425) so that the exterior browns & it cooks fairly quickly.
1
Posted on 8/27/14 at 4:04 pm to hungryone
How do you sear and braise at the same time? 
It sounds to me like you're trying to make an easier process less functional by cutting corners.
Braising is one of the easiest ways to cook meat and is very forgiving.
But to each his own.
It sounds to me like you're trying to make an easier process less functional by cutting corners.
Braising is one of the easiest ways to cook meat and is very forgiving.
But to each his own.
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