Bigbazza wrote:
> 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 agree with the article, and have always thought that searing was to brown
the outside fat, which is always the tastiest bit on the tougher cuts you'd
be braizing. I disagree that rare meat is the juciest, at least not the way
I look at rare meat, which is with a cool center. Medium rare is where the
juices really flow when you cut into it.




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