Originally Posted by summer22
Sorry if this is silly but i just have no idea!
When using the slow cooker, i always brown my meat slightly before throwing it in.
I'm following a recipe at the moment where it says to flour meat, then throw in slow cooker...
..so do i not brown meat? Or do i flour it, then brown it?
If anyone could help i would be so appreciative!! Cooking a new recipe for the hubby tonight & i'm already stuck .. oh dear!
The only silly question is the one you don't ask as my old Dad used to say.
It's purely a matter of taste. The browning sets up what is called the Maillard reaction which some people (including me) think improves the flavour of the finished product. However, it isn't essential so you can do as you like - either brown or flour or flour and then brown. Mind you, if you follow the recipe completely the first time you can decide if you like it and then experiment when you make it again.