Quote:
Originally Posted by (1VB)compforce
Sorry, meant the potatoes were par cooked before they went in the pan. I wasn't clear.
I've never brought anything back to room temp before it went in the oven. That's why I was asking. I'd just throw the mustard on the hot rack and roll it in the crumbs and straight back into the pan and into the oven. I'm wondering if there is a specific reason to let it come all the way back to room temp.
Jay
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If you take it from the fridge straight into a searing hot sauté pan and do it for about 3 minutes total, you will still have a 40 degree center......... before it goes into the oven it needs to be at least room temp.