Browning meat (merged)

rachbc

I think browning makes a difference.

Aarons_mummy

If I'm doing it in the slow cooker I don't bother, I only do it if I'm cooking it on the cooker

Loulou2010

if i am doing it in the slow cooker then no... otherwise i do

WhenIGrowUp...

I make 'Jool's Favourite Stew' from one of the Jamie Oliver books and he states in the recipe that he's tried both ways and that not browning the meat tastes nicer - I've never hd any complaints not browning mine!

RazWaz

The only time I can tell the difference with any meat is if you slow cook sausages without browning them as they go a bit slimy. Other than that one case I wouldn't bother.

powershopper

if you coat the meat with flour, then brown before cooking, you get cracking gravy ...............

lapis_lazuli

powershopper wrote: »

if you coat the meat with flour, then brown before cooking, you get cracking gravy ...............

Yes, indeed.

Bronnie

I always brown! Try using a big deep saucepan instead of a frying pan and brown in small batches, that way the splatter is contained!

Pink.

Hi Emuchops,

I always brown meat as I think it adds to the colour and flavour of the dish when you scrape those delicious caramelised juices off the bottom of the pan...but each to their own.

There is more discussion on this thread that may help:

Browning meat (merged)

I'll add your thread to that one later to keep the replies together.

Pink

meritaten

I brown the meat too - but season and flour it first, otherwise there IS no difference! the flour and seasonings help to thicken the stew too. plus you have an excuse to put a glass of wine in the saute pan to deglaze it and this helps both with the flavour and the thickening of the gravy!