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Old 06-06-2013, 08:47 PM   #1
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Just a silly question!

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!

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Old 06-06-2013, 08:54 PM   #2
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In my book, it's your choice. However, I would brown the meat after flouring it. I find that this puts a nice "crust" on the meat and helps seal in some of the flavor.

Just my take.
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Old 06-06-2013, 08:57 PM   #3
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Not a silly question!!

IMO it's always a good idea to brown meat before cooking it in a crockpot. The chemical reaction of browning meat is what gives it its delicious "meaty" flavor.

And you shouldn't lightly brown, you should get it nice and brown.

In the case at hand, I suspect the flour is to thicken the liquid into a sauce. Like dusting onions with flour when making French onion soup.

So, I'd day you can likely do it either way. Flour and brown or just toss in flour and into the slow cooker. The former will give you more flavor but the sauce might be a bit thin. You can fix that later.
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Old 06-06-2013, 09:04 PM   #4
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Ohhhh Thank you!!
I will do that, thanks again for your help!!! :)
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Old 06-06-2013, 09:07 PM   #5
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Oh wow, i always thought i was to just to slightly brown! Thanks for your tip!
And thanks for replying!
What a fantastic site this is :)
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Old 06-06-2013, 09:42 PM   #6
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Quote:
Originally Posted by summer22 View Post
Oh wow, i always thought i was to just to slightly brown! Thanks for your tip!
And thanks for replying!
What a fantastic site this is :)
If it's beef you're cooking, I look for a brown the color of dark chocolate.
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Old 06-06-2013, 11:10 PM   #7
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it almost always helps to brown any meat before adding to a crock pot recipe for the aforementioned reasons.

but if a recipe calls for it, or just how you do it - or have been taught, is by flouring then browning, then they definitely mean you should brown the meat to a good, dark (but not burnt) crust. that's what the flour is for.

ok, with the exception of a type of "flouring" in chinese cooking known as velveting. that's a dlifferent thing, altogether.
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Old 06-07-2013, 12:01 AM   #8
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No matter what anybody says... there ARE silly questions. This, however, is not one of them.
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Old 06-07-2013, 12:07 AM   #9
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asphinctersayswhat?

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Old 06-07-2013, 11:36 AM   #10
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I would brown the meat first. In your kitchen, you're the boss. If browning adds more flavor for you, supervise the project.
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