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Question. Is it better Or Not To 'Seal' Meat, Chicken etc
On 4/25/2010 9:59 AM, Steve B wrote:
> > 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. Treated you like a god and kept putting burnt offerings in front of you did she? |
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