On a seniors group today, it was brought up by myself that it is better to
'seal' the juices of Chicken or Red Meats by a quick browning in a fry pan
before using in a casserole or Slow cooking in a Crockpot.... Someone
produced this article...... Do any or all agree with the article or not?

I have always sealed first before casseroling or Slow Cooker!

http://www.chow.com/stories/11751

Bigbazza (Barry) Oz