No pun intended, but a good primer:
http://www.seriouseats.com/2012/12/h...as-dinner.html
Interesting that Rule #9 says "Don't Worry About Browning Until the End".
Quote:
Many recipes will have you start your meat in a really hot oven or in a roasting pan on the stovetop to brown it before reducing the temperature to finish it off. In fact, the opposite method works better. Slow roast first, then brown at the very end. It allows you to brown faster, which means you end up with less overcooked meat in the layers below. The method also allows you to rest your meat prior to browning it, which means that as soon as your guests are ready to eat, you're ready to carve.
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