"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

I believe the article to be accurate, personally I believe browning to be a
waste of time myself and is a cultural taste thing. I think the look of
'browned' whatever has gone off the deep end because of mass marketed food
product. Even grill marks are idiotic.

--
regards, piedmont (michael)
The Practical BBQ'r - http://sites.google.com/site/thepracticalbbqr/
(mawil55) Hardiness Zone 7-8