Quote:
Originally Posted by DC11GTR
So, the reverse sear method is the best, correct?
If I'm not mistaken, Serious Eats did a small test to see which method (sear, then oven or oven, then sear) produced a juicier end product, and the reverse searing method won. Although, to be fair, it was a small victory, losing 1.68% less juice for an entire roast.
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