Quote:
Originally Posted by GloryDayz
You don't put an initial quick sear on it first?
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No, I sear after. And in the case of the chicken, I want to crisp the skin.
Whether you pre-sear or not, you still need a post-sear to get a crust. I've done pre-sear before and haven't found any reason to do it flavor-wise. You still get the tasty bits from the Maillard reaction by post-searing, and it sears faster when the temperature is higher.