On 4/25/2010 2:26 AM, 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.

I think you are right about this. The funny thing is that most people
are unaware of how to get beautiful browning on a steak; you leave it in
the refrigerator for a day or two to remove the surface moisture.