Do you brown your meat b4 putting in SC?

[AnyDream]

Do you brown your meat/meat pieces before putting them in the SC?

Obviously you get more flavour when the meat is browned but doesn't it also make it a bit tougher? Does it depend on the dish? Do you brown it off when you're doing a pot roast? A curry?

TIA

[feeb]

so far i have never browned anything but when i cooked lamb shanks DH said would have been better to brown first (also coat in flour)

[Bumperstump Cummerbund]

I never do, because I can't be bothered/run out of time. I don't understand how the flavour would be better - wouldn't the meat juices cook through with everything else, making it tastier??

[Phteven]

Generally if I want it brwoned I don't use the SC.
I've tried browning the roast first but I didn't make a big differance to flavour.

[~Trish~]

I think browning it is more about the appearance anyway?

[rufalina]

Some I do, and some I dont... I usually follow recipes, and do what they say, but most often I brown chicken, and larger cuts of meat, or just throw in raw cubed meat... That doesn't really help does it

Oh, and if you coat in flour to make the sauce thicken I put that in raw...

[Junglemum]

i too thought it was about appearance. Brown meat looks better in some things. I brown if we're having guests, don't bother if it's just us. I haven't noticed any difference in flavor or tenderness...

If i'm frying off onion and garlic anyway, then i generally brown the meat as the pan is already out...

[~kellie~]

sometimes I do, sometimes I dont.... I dont really understand why you should though?

Now Ange's post has me thinking too... why do you need to brown off onion first?

[{sarah}]

Nup, never bothered.

[Snowy Love]

If i'm frying off onion and garlic anyway, then i generally brown the meat as the pan is already out...

Exactly what i do!

[~Trish~]

I brown my chicken (very lightly) before making a curry (I probably would with other meat too). I think as long as it's just browned and not cooked through it's OK. I find it doesn't make the meat tougher at all, the SC tenderises it beautifully.