CHAPTER 4

Pan Roasting

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If I were to only teach you one cooking technique in this book, I would choose this one. It’s in very few cookbooks, yet every culinary college will teach it (well, chefs have to keep something to set us apart). A roasting book without this totally indispensable method is verging on criminal, so I’m going to let you in on the secrets.

Pan roasting allows you to save time in the kitchen and deliver a thick cut of meat to the table perfectly cooked with an amazing, meaty, seared crust and juicy meat throughout. It also gives you much ...

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