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Originally Posted by Fire Me Boy!
Same here. I start the meatballs in a 450 oven on racks to get browning, then they go in the sauce for a swim for an hour in a 300 oven.
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What makes you prefer to brown them in the oven rather than quickly brown them in a pan, roll them around and then drop in the sauce to finish?
For me I prefer them a little firmer from the pan browning, almost crispy and then they are real soft in the middle. The oven seems to make them more even from outside to in, lacking the contrast I like.
Have you ever done the browning in a skillet?
I do my Italian sausage in a pan as well. It's messy as shit from the splatter but the outside is crispy and the inside is soft after spending over an hour in the simmering sauce. I cook 5 sausages all together so I can brown 4 sides.