Browning meat (merged)

McKneff

Just chuck it all in with some gravy granules and an oxo cube before you go to work. (but oh, the times Ive forgotten to turn the blumming thing on lol)
If I was getting up at 7 and going off to work, there no sodding way I'm farting about browning meat and going off to work smelling of it.

Dumplings in for 20 minutes when i get home, mmmmmmmm. bliss.

Last week I did a whole chicken in the slow cooker when I went out for the day, with some veg underneath. Frozen Yorkshire pudding (sorry mam) under the grill for a couple of minutes, lovely.............

terra_ferma

I don't brown either. I actually have a slow cooker/rice cooker/all in one machine that can do it without swapping pans, but I can't be bothered.
I can't see the point of adding more fat.

Linda32

McKneff wrote: »

If I was getting up at 7 and going off to work, there no sodding way I'm farting about browning meat and going off to work smelling of it.

:T :rotfl: :T

I have a setting on my cooker which is a slow cooker setting but never used it.
I do a double batch of casserole, then portion and freeze. So pretty much the same sort of meal in the end.

I used to brown the meat, but then thought the same as McKneff :rotfl: at any time of the day, and didn't bother, never could tell the difference.

Just "bung it in", I think is the general method I use now.

gizmo111

The only thing I brown is mince - to drain the fat out.

forgottendreams

quick question...

i've never made mince/chilli in the slow cooker. Does it taste better than being made in a pot?

Also, when I make mince I like to really work the mince when browning, so all the bits and strings of mince break up and leave the meat really fine. So, what would you normally do if making it in the slow cooker? Just bung it in?

RichesToRags

I always brown sausages first as they just don't look very appetising otherwise and mince because of the fat content. Everything else just gets thrown in.

CH27

RichesToRags wrote: »

I always brown sausages first as they just don't look very appetising otherwise and mince because of the fat content. Everything else just gets thrown in.

That's exactly what I do:D

Linda32

Whoops sorry I was only thinking of stewing/casserole beef as in chunck of meat IYSWIM

I always fry mince first, I think you have to for food safety reasons. But then i don't put mince in the oven, the mix is always ontop of the cooker.

I do brown sausages as well, as in sausage casserole, I agree they would not look nice if not browned :eek:

McKneff

Dont actually see the point of putting mince in the slow cooker, it is in such small bits that even the browning of it for 5 minutes and its cooked anyway, no point in wasting hours of electricity.

mi_jardin

I dont bother unless it it sausages, they can look a bit anemic if you don't.