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So, roast them all off in the oven, and then do what I did tonight?
IDK what you did tonight.
Brown on the stove top in oil, then pour some off, and add a lot of butter. You can brown everything a lot harder than normal since you're not eating it. (Oh--just the amount of deglazings--yea that should be fine.) Actually, I want to try cooking it sous vide after the fourth deglazing but I don't have any huge bags. Piege does this in a few recipes and it kind of makes sense to me, but I've not tried it.
and thismore **** to clean.
are blatantly wrong.I dunno, it just seems like a hell of a lot of work for virtually nothing you can't achieve using other techniques, provided you know what you're doing.