Timeline for Conflicting instructions from different sources: roasting chicken
Current License: CC BY-SA 3.0
5 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Apr 18, 2017 at 13:38 | comment | added | PoloHoleSet | I think for searing a steak, the presence of ice crystals and a resulting layer of steam is more the issue than a few degrees, but that's a vague impression/recollection I have. I can't pull out exactly where I got that from. | |
| Apr 18, 2017 at 8:09 | comment | added | ElendilTheTall | I'm not sure, but I don't think the few degrees will make an appreciable difference when the meat hits a multi-hundred degree metal surface... | |
| Apr 10, 2017 at 18:52 | comment | added | PoloHoleSet | For a steak, even having the very surface warmed probably helps with the initial sear getting formed, I'd think, which is more the purpose than warming up the meat its core. Just a thought. Your answer as it applies to the question is completely on point. | |
| Jul 11, 2016 at 14:23 | vote | accept | crmdgn | ||
| Jul 11, 2016 at 12:44 | history | answered | ElendilTheTall | CC BY-SA 3.0 |