Wondering why you have to adjust the oven rack up when braising meats if the vaulted ovens are naturally convection. I thought the point of convection ovens was the heat is same top to bottom.
convection also helps create a nice crust around the roast by pulling the out the moisture from the outer layer very quickly locking the rest of the juices in.
The oval pan I cooked the Prime Rib in is from All-Clad, I used a rack that came with the rectangular roasting pan, but you can use any small rack that will fit...the key is to get the meat elevated as much as possible...bon chance
My goal in life is to have a kitchen like this OMG!
Wondering why you have to adjust the oven rack up when braising meats if the vaulted ovens are naturally convection. I thought the point of convection ovens was the heat is same top to bottom.
convection also helps create a nice crust around the roast by pulling the out the moisture from the outer layer very quickly locking the rest of the juices in.
Where can I find that pan and rack? Is it mauviel?
The oval pan I cooked the Prime Rib in is from All-Clad, I used a rack that came with the rectangular roasting pan, but you can use any small rack that will fit...the key is to get the meat elevated as much as possible...bon chance
+Purcell Murray thank you. Would you recomend the large or extra large pan for the Chateau 120?