On Sun, 25 Apr 2010 08:26:45 -0400, "Ed Pawlowski"
> wrote:

>
>"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.

And eye appeal... a hunk of grey meat does not look very appetising..
same reason meat is cured with nitrites and plain salt... a sandwich
of grey ham (and green eggs) is not gonna go over very well.