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Old 06-07-2013, 08:49 PM   #11
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I use my crock pot a lot. If it's beef or pork I like to brown it to a deep brown before putting it in the crock pot. If it's chicken I will brown it but not quite as much as beef or pork. Seafood .. never.

The difference is mainly taste. You will get a stronger more robust flavor if you brown it well first.

You don't have to but it is an option.

Best to experiment and see what you prefer.

So how did your dinner turn out?
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Old 06-08-2013, 04:49 AM   #12
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Quote:
Originally Posted by MrsLMB View Post
I use my crock pot a lot. If it's beef or pork I like to brown it to a deep brown before putting it in the crock pot. If it's chicken I will brown it but not quite as much as beef or pork. Seafood .. never.

The difference is mainly taste. You will get a stronger more robust flavor if you brown it well first.

You don't have to but it is an option.

Best to experiment and see what you prefer.

So how did your dinner turn out?


It's funny i have never known to well brown the meat! I'm so glad all you lovely people have shared that tip with me

Dinner turned out quite nice. We had Massaman Beef. If was pretty simple to make ( i used the Massaman paste from jar )
It was just lacking something! The flavour just wasn't quite there but still a beautiful meal!
Thanks for asking!
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Old 06-10-2013, 12:19 PM   #13
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Originally Posted by summer22 View Post
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.
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Old 06-10-2013, 12:21 PM   #14
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Quote:
Originally Posted by summer22 View Post
It's funny i have never known to well brown the meat! I'm so glad all you lovely people have shared that tip with me

Dinner turned out quite nice. We had Massaman Beef. If was pretty simple to make ( i used the Massaman paste from jar )
It was just lacking something! The flavour just wasn't quite there but still a beautiful meal!
Thanks for asking!
Perhaps browning the meat would help this.
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