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Question. Is it better Or Not To 'Seal' Meat, Chicken etc
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 |
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