Browning meat (merged)

calicocat

Well I wouldn't, you won't be getting the meat to a temp to kill off any bacteria, and maybe creating some. That's my understanding of it anyhow, but i'm no expert.

My SC instructions say to brown meat before hand to also get the meat up to a correct temperature as soon as possible, rather than it potentially taking too long depending on the setting you have your machine on. I also heat up any liquid going into it for the same reason.

kitrat

katieowl wrote: »

I think you are right to question the safety of doing that. The browned meat would need to go straight into the fridge if you were heading off to work, and could raise the fridge above 5c which is not good. Also it would be warm and at a perfect temperature to breed bacteria if you left it out.

Suggestion....Why don't you cook ahead, so brown and cook the meat right away in the slow cooker...so it cooks overnight. Set it on a timer switch sockety thing, so it goes off at say 5am...so it's cool before you go to work, bung that in the fridge when you leave, and then you can reheat it when you get in?


Kate

That sounds like an excellent idea, thank you! Far less food poisoningy

arbroath_lass

I don't brown anything before putting it in the slow cooker. I find it tastes fine without (and we're all still here!).

Have you tried not browning the meat?

kitrat

arbroath_lass wrote: »

I don't brown anything before putting it in the slow cooker. I find it tastes fine without (and we're all still here!).

Have you tried not browning the meat?

I have but it seems to dry out a bit, I thought maybe browning would help?

It's where the meat is not submerged by liquid, as not much liquid needs to be used it seems.

sunnysurrey_2

arbroath_lass wrote: »

I don't brown anything before putting it in the slow cooker. I find it tastes fine without (and we're all still here!).

Have you tried not browning the meat?

I don't brown it off either

greatgimpo

sunnysurrey wrote: »

I don't brown it off either

Another vote for that.

LittleVoice

greatgimpo wrote: »

Another vote for that.

Plus one.

It's supposed to seal in the juices - but, if it sits in a gravy, what's the point?

YORKSHIRELASS

I have actually done what you suggested a few times, especially when I know I am going to be pushed for time on a morning.

Whether you switch the slow cooker off at 5am, or cool your browned meat the evening before, you still have to cool it enough to put it in the fridge to keep for later.

I agree that its probably best just to bung it all in and not brown it though. Every 5 minutes counts to me on a morning but I suppose I could chop the veg the night before and put it in a dish in the fridge ready to go!

bluebag

I've never browned anything EVER in 20 years using a slow cooker, just bung it all in, turn on and that's it till tea time.

I use mine at least 3-4 times a week, we ain't dead yet!

jackyann

Another vote for not browning - the only thing I find it makes a difference to is sausages, and I don't slow cook those.