From an entertaining perspective, I am wondering if there is a downside to pre-searing meats in advance. I know that restaurants do this.
I am specifically talking about beef or pork tenderloin.
I would sear the meat the morning of the meal and then refrigerate it and bring it to room temp before cooking in the oven.
I see the benefits of saving time and mess (at least while guests are there). I am wondering if it will affect the end product though.
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