At 07:07 1998-03-07 -0500, Don wrote:
>The only reason I see to cook meat is to kill the surface bacteria
>(skipping pork). When pan frying it is difficult to get the edges seared.
Why not some minutes in a hot oven? Its hot in all directions.
I know it takes some time for the oven to get hot, but that also
goes for the frying pan.
- Hans