"James Silverton" > wrote
>>> 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

You don't have to be a pro to do a simple test. Brown some meat and don't
brown some meat. Put htem in gravy for a shor time, then eat. I'll take the
browned every time.