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Old 20-02-2010, 20:07
tanstaafl
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When I do a casserole I always follow the official rules and brown the meat first before adding the stock. My wife slings it in unbrowned and bloody. Which, if either, is the best method?
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Old 20-02-2010, 20:08
stud u like
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It is better to brown it. Throwing it in raw might not get cooked.
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Old 20-02-2010, 20:15
whoever,hey
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It is better to brown it. Throwing it in raw might not get cooked.
Thats rubbish. Browning only changes the texture of the outside, the inside is still raw.

OP, you've tasted both, which is best?
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Old 20-02-2010, 20:17
stud u like
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Thats rubbish. Browning only changes the texture of the outside, the inside is still raw.

OP, you've tasted both, which is best?
Not the way I do it.
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Old 20-02-2010, 20:23
freakyogre777
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I use my slow cooker for casserole and have never browned meat and it's always been lovely. It would just make more washing up for me!
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Old 20-02-2010, 20:43
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Jamie Oliver has said that he used to always brown the meat first - however, he no longer bothers - if doing a stew or casserole he puts it in raw...

I've done both (on the hob and in the oven) and either way works - browning doesn't seem to make any difference in texture or flavour...
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Old 20-02-2010, 20:53
Sad_BB_Addict
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Can't remember what chef it was, but he said if you brown the meat, it seals it, most of the juices will remain in the meat, but little will leech into the sauce, resulting in lovely meat chunks but a not-very-tasty sauce.
If you don't brown the meat, the juices go into the sauce, making the sauce rich but the meat less tasty.
If this is true, would it be worth trying browning some of the meat, to get the best of both worlds?
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Old 20-02-2010, 21:01
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Can't remember what chef it was, but he said if you brown the meat, it seals it, most of the juices will remain in the meat, but little will leech into the sauce, resulting in lovely meat chunks but a not-very-tasty sauce.
If you don't brown the meat, the juices go into the sauce, making the sauce rich but the meat less tasty.
If this is true, would it be worth trying browning some of the meat, to get the best of both worlds?
Hmm, possibly, but in the case of a stew or casserole, why bother? Surely you're going to eat the meat with the sauce/gravy anyway?

And, I must admit, I like my beef stew meat to be melting and practically breaking up, rather than big chewy chunks...
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Old 20-02-2010, 22:08
diablo
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OP, you've tasted both, which is best?
That's what I was thinking.

I don't bother browning stuff for stews - any flavour which seeps from the meat goes into the dish anyway.
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Old 20-02-2010, 23:14
anfortis
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That's what I was thinking.

I don't bother browning stuff for stews - any flavour which seeps from the meat goes into the dish anyway.
I think the point of browning the meat is to caramelise the surface and enhance the flavour. It is a myth that it seals juices in. I do tend to brown meat before adding it to stews, etc., but I've never done a side-by-side taste comparison to see if there is a significant difference in flavour.

ETA I do think that deglazing the pan that you browned the meat in does add significant flavour.
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Old 20-02-2010, 23:51
diablo
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I think the point of browning the meat is to caramelise the surface and enhance the flavour. It is a myth that it seals juices in. I do tend to brown meat before adding it to stews, etc., but I've never done a side-by-side taste comparison to see if there is a significant difference in flavour.

ETA I do think that deglazing the pan that you browned the meat in does add significant flavour.
You are perfectly correct. The caramelisation does produce a nutty sort of flavour which is useful in some dishes.

Though having tried both ways (although not simultaneous) with stews I can't say I've noticed much difference in real life.

Or maybe I'm just being lazy.
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Old 21-02-2010, 12:11
birdsong
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I've never browned meat for a casserole, never even thought to do it. Always tastes good to me and I never get any complaints, quite the reverse in fact, so why bother?
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Old 21-02-2010, 16:25
degsyhufc
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A couple of articles on searing meat and the resulting Maillard Reaction
http://en.wikipedia.org/wiki/Searing
http://en.wikipedia.org/wiki/Maillard_reaction
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Old 21-02-2010, 16:29
RubusRoo
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Jamie Oliver has said that he used to always brown the meat first - however, he no longer bothers - if doing a stew or casserole he puts it in raw...

I've done both (on the hob and in the oven) and either way works - browning doesn't seem to make any difference in texture or flavour...
I watched that too. I never bother browning it any more & cook for about 2 hours @ 140C in a fan oven. There is no difference in taste or texture either way. Though browning was fun.
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Old 22-02-2010, 01:06
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A couple of articles on searing meat and the resulting Maillard Reaction
http://en.wikipedia.org/wiki/Searing
http://en.wikipedia.org/wiki/Maillard_reaction

Gong by the last few paragraphs of the second link, it would seem to be more beneficial not to brown or sear (even although there are doubts the Maillard reaction occurs in the first place...).
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Old 22-02-2010, 09:27
burton07
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I always brown beef for stews etc. but some curry recipes I use don't say to brown chicken. Just add it raw. Chicken dansak for instance.
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Old 22-02-2010, 09:42
hobbes
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but the little burnt on gungy bits must add some flavour? I always coat beef in mustard powder and flour as well before browning- something my mum always did.
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Old 22-02-2010, 10:38
SeasideLady
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I always brown meat first, not just to seal it but to give it a lovely brown colour. If you don't, sometimes the meat is cooked o.k but looks an unappetising greyish colour.
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Old 22-02-2010, 14:51
anouttedlurker
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there is no such thing as 'sealing' in the juices. its codswallop.. BUT visually it looks better.
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Old 22-02-2010, 15:50
Menk
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I never brown the meat - I tried it once and the process of browning began to cook the meat at too fast a rate and some pieces failed to go tender as they were already cooked tough. Although the gravy turned out a better colour.
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Old 22-02-2010, 22:26
Welsh-lad
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When I do a casserole I always follow the official rules and brown the meat first before adding the stock. My wife slings it in unbrowned and bloody. Which, if either, is the best method?
I think it has very little effect really.

If you are doing a slow-cook casserole then the meat will definitely get cooked either way.
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