Browning meat.

[Gruney]

I have an American Slow Cooker recipe book. It states that it is not worth the trouble of browning meat for stews etc. before putting into the SC - their view is that the difference in the final flavour is minimal, and why create a bit of unnecessary washing up. It does, in fairness, say mince should be browned, to keep the bits separate. I have always browned meat, and vegetables before slow cooking - have I been wasting my time? I can't believe I have.

[WWordsworth]

I thought the caramelisation was supposed to add flavour.
I always do it too,

[Busybee]

Sometimes I do, sometimes I don't.

I don't think it adds flavour particularly but it does improve the look of the finished dish.

BB

[suffolk]

I always brown mince and meat for casseroles and stews - I did try without browning once or twice, but didn't like the look of it or the colour of the resulting 'gravy'. I think it would only work if you're going to use things like Oxo cubes or Bisto to colour the dish. I usually coat the meat in seasoned flour then brown it before putting in the casserole or slow cooker - that way the flour thickens the sauce and helps the caramelised onions to give it colour.

As for making more washing up ... I would always fry the onions until they're caramelised on the edges at least, and then use the same pan to brown the meat so there's no more washing up than you'd have anyway.

I can't imagine what you'd get if you added raw onions to a casserole - sounds yucky to me.

[4dogsagain]

I have done it both ways, and frankly, the difference is minimal. It all depends on how much prep time you have.
..

[Gruney]

[suffolk]

I don't use the book that came with the slow cooker for recipes - I use my own recipes, just the same as if I was making a casserole in the oven - the only difference is that I use the book to give me guidance on how much liquid to add - but once you've done it a few times it comes naturally.

I couldn't tell you where the slow cooker recipe book is now - probably in the back of a drawer in the house before last

[Gruney]

[suffolk]

Isn't it a bit shiny for that?

[Gruney]

[4dogsagain]

I use raw onion when making stews in my slow cooker. I slice the onions, and put in the bottom, before adding the meat. I also add a sliced raw onion when 'roasting' a chicken in the sc, I put the chicken onto the onions.
I find that the onions soften, and 'melt' into the sauce.

[karadekoolaid]

We usually brown meat and onions when stewing. I always think it tastes richer, and there would appear to be a scientific reason for this:
http://modernistcuisine.com/2013/03/the ... -reaction/

[cooksalot]

I think browning meat generally gives a better flavour and colour. However, if there is a lot of flavour in the sauce, curry, rich tomato, that sort of thing, I'm not sure it's always necessary. Quite time-consuming too!

[StokeySue]

Quite a lot of SE Asian food doesn't require browning of the ingredients - Thai or Burmese chicken or meat curry for example and even if the onions / garlic are fried initially, it is often to flavour the oil more than to brown them

I think that in that region the softer texture of chicken (or seafood) cooked in the sauce and not fried is often preferred,

[karadekoolaid]

As Sue mentions, sometimes it`s not necessary,or even not desired, to brown the meat first. I make a classic recipe for chicken korma where EVERYTHING is white. The onions, the cashew nuts, the spices, the cream, all contribute to a white sauce. Browning the chicken would not achieve this.

[Catherine]

My mum uses her slow cooker a lot and used to always brow the meat first until she read that it makes little difference with the slow cooker. She decided to try the meat and just throwing the whole lot of ingredients together not browning but was rather sceptical. She found it made little or no difference so doesn't bother now. I think she does for casseroles on the hob though