Observing the process of the reverse sear has me wondering if low temperature cooking could be improved by using low temperature dry heat. The low temperature oven allows the meat to cook slowly and the exterior to dry. The dried exterior, a pellicle, sears quickly and evenly. It dawned on me that the greatest improvement to low temperature cooking might be removing the moisture, rather than confining it.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table