piedmont wrote on Sun, 25 Apr 2010 09:17:53 -0400:

> "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.

I'll admit that I like the appearance of browned meats including grill
marks and I suspect that "sealing" of stews and casseroles does
contribute to flavor and color but I wonder if anyone, including
professors of nutrition and food technology, has ever done proper tests
to see if anyone can tell the difference? A life's work perhaps? :-)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not