Pan-roasting meat is especially suitable for when you have a thick cut of meat of at least 1 inch thick,” says the late Fay Khoo. First, you need to sear the piece of meat to create a lovely delicious crust on the outside, on all sides. Then, it goes into the oven to be cooked. The food critic, radio and TV personality shares useful tips, like skipping extra virgin olive oil and using a big-enough cooking pan, as she guides you through the pan-roasting meat process.
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