On 4/25/2010 2:15 PM, Dimitri 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
>
> NO SUCH THING as SEARING / SEALING

Heat a cast iron pan for five minutes over medium high heat. Press your
hand against it. If you still feel that there is no such thing as
"searing" do let us know.