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Old 12-20-2004, 02:36 PM   #1
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Browning Meat ?

Whenever I make stews, braises, pot roasts..I brown (sear) my meat first..I recently found what looked to be a great pot roast w/balsamic vinegar as part of a marinade..the recipe doesnt call for browning the meat first...any thoughts on this??

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Old 12-20-2004, 02:42 PM   #2
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Suz, I have some beef recipies that don't call for searing that turn out fine. I, also, usually sear my roasts first, but the couple of recipies I've tried w/o searing haven't had any problems. Just make sure that your cut of meat has enough fat throughout that it will stay moist and I'd say give it a try. I don't know if the properties of balsamic would affect it in any way. Maybe someone else has an idea on that.
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Old 12-20-2004, 02:50 PM   #3
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I always brown my meat for pot roast or stew. The Maillard reaction is what gives meat it's "meaty" flavor.

http://missvickie.com/howto/cooking1...tbrowning.html
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Old 12-20-2004, 02:52 PM   #4
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Thank you PA for such a quick response.the recipe calls for a chuck roast..so it has a good amount of fat....I will try it anyway and will report bk...but I've got a thing in my head that it should be browned first..it also gives it such a nice deep color.

Jennyama..what a great article..I saw it after I originally posted this response....My decision based on experience and reading the article you posted is to sear the meat regardless of what the recipe says..there are too many good reasons to sear first..I dont know of any reasons not to!
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Old 12-20-2004, 04:35 PM   #5
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I think the fact that you are supposed to marinate it in balsamic vinegar first might be the reason for not browning the meat in this recipe. I'm thinking the sugar in the balsamic vinegar will burn before the beef is browned. Might make the stew a bit on the bitter side.
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Old 12-20-2004, 04:42 PM   #6
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PSIGuy..interesting pt about the sugar content in the balsmic vinegar..ummm
need to think about this some more...You may have found the 1 reason not to sear this meat!
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Old 12-20-2004, 11:29 PM   #7
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In my experience Balsamic Vinegar has no effect on the meat apart from helping to tenderise the meat by breaking down the protein strands. Of course it does impart a delicious flavour and colour.

I have marinated meat in balsamic and cook on a very hot grill, have never noticed any bitter taste.

Mmmmm stew, another thing not to eat in summer!
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Old 12-21-2004, 10:29 AM   #8
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My 2ΒΆ....

I always like to brown my meats first, before stewing, braising, etc. The reason is for color, as I like a deep golden brown, and for flavor. Jennyema mentioned the Malliard reaction. When you're making a stew, you're going to be deglazing the pan with whatever liquid you add in. If you sear the meat first, you have the caramelized surface of the meat, as well as the "fond" (the brown stuff in the pan). When you deglaze the pan, this all dissolves out into the liquid, which adds to the color and flavor.
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Old 12-21-2004, 10:36 AM   #9
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i'm also for browning. i have cooked baslamic and herb marinated london broils before, on a grill and in a pan, and they didn't burn. they appeared darker because of the marinade, but tasted ok, not burnt or bitter.
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Old 12-21-2004, 10:39 AM   #10
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Thank you everyone for your input...my insticts say sear..it looks like we are in agreement.
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