Apr 29, 2024
8:43:44pm
8:43:44pm
I remember seeing posts on here about a certain cooking technique for roast beef - something
along the lines of putting it into a hot (400-500 degree) oven, then shutting the oven off and letting it sit for a while.
Apparently this makes a nice crust on the outside while maintaining a medium rare internal.
Ring a bell? Anyone here done this recently?
Apparently this makes a nice crust on the outside while maintaining a medium rare internal.
Ring a bell? Anyone here done this recently?
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- Santos L. Halper
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