"Bigbazza" > wrote in message
...
> 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

Browning is not sealing. Meat cannot be sealed. Browning makes for good
flavor and texture.