"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 figure, what's the difference ........ I'm going to die anyway. So, I
just do any darn thing I like, and don't listen to all the wailing that this
is good and that is bad.

One time, a friend of ours served some meat that was obviously overcooked.
I took one look and said loudly, "AW, WILL YOU LOOK AT THAT MEAT! That's
the same way Mah used to cook it." It sure lightened the moment.

Steve