Is it ok not to brown meat first? (slow cooker)

[sconeonamission]

I've never browned the meat first. Why dirty another dish?

[Kazbah]

I sometimes do, but that's only if I can really be bothered. It rarely happens, and the food always comes out good.

I also freeze ingredients for a SC meal (eg for the sausage casserole recipe I cut up the onions, raw sausages, add in the herbs / spices, tinned tomatoes etc) and freeze that in a container - I just then in the morning throw the whole thing into the SC and put it on low, it's all cooked when I get home that night.

[Astrolady]

I usually only brown mince before it goes in cause of bacteria, and I actually read that on a website too that the only mince that really should be browned first is mince.

[Jewel]

I haven't browned mine either.

Astrolady - I didn't know that about mince.

[Asparagus and Lemons]

I thought people only brown it for the brown colour.. so the meat doesn't look 'dull' ..I've never done it but my mum always does.

[human bean]

I thought people only brown it for the brown colour.. so the meat doesn't look 'dull' ..I've never done it but my mum always does.

:yeahthat:

Kazbah great idea about freezing it all first to chuck in in the morning - do you whack it in frozen or defrost it overnight first?

[butterfly_warrior]

I don't.

I've also read in Jamie Oliver's cook books that he doesn't either - he thinks it makes no difference to how it turns out!

BW

[briggsy's girl]

I usually only brown mince before it goes in cause of bacteria, and I actually read that on a website too that the only mince that really should be browned first is mince.

i'd read that too

plus, i like my mince in itty bitty bits, and you really can't achieve that if you don't brown it and break it down first!

never brown anything else unless i'm looking for that flavour in a gravy i'm making to put in it (so kinda wanting to sear it and release a little of the flavour for making gravy)