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

[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

[Cranky Kitten]

It's not a good idea to put frozen meat into the slow-cooker, especially chicken or pork - it stays at a dangerous temp for too long. That said, I don't brown meat before sticking it in either.

[toomanyshoes]

I only brown it if I'm not cooking it in a sauce, so things like roasts but things that are wet/saucy/soupy I don't bother.

[Gigi]

Lee, please check your INBOX for pms. yours is chokka block chickadee! i want to send you a PM, but can't until you empty your postbox.

[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)