Hi
I got a question for this one too.
I get the idea of simulating the coals with the broiler. What I dont get is why I need to brown the meat first, put in the other ingredients, put the lid on and then under the broiler. (2-99)
If the broiler heats the lid, which then radiats the surface of the meat so the maillard reaction occurs, why do I need to brown the meat first?
The buttom of the meat won't get any of the lid radiation ofcause, but if I where doing this old fassionon a fireI would'nt brown the meat first anyway, or did i get something the wrong way?
Also, doI use the broiler the entire time of cooking, or just until the lid is hot enough? and how hot should my oven be?I don't think my oven has got more then one broiler setting, which is full power! so could'nt that burn the meat?
Thanks
Soeren