Browning first, Cooking later?
I have read a lot of comments that really seem dangerous. For one heating anything above 40 degrees really promotes bacteria growth. So in my opinion you if you do that wirhout actually achieving a target temp of about 165ish for poultry you have caused a likely sporing haven for Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude