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??
Haggis said: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!
GB said:I am another one who whole heartedly agree with this philosophy. For me, it is very important to taste the recipe the way it was intended first. You can not alway tell what something will taste like just by looking at a list of ingredients. Once you make it then you can decide if you want to tweak it. That works for me, but I understand that not everyone will want to do it that way.