Slow cooker?

[*TripleJ*]

does anyone know why u have to brown the meat before putting it in just curious

[danniellabella]

It's to kill the bacteria that is on the surface of the meat to reduce the risk of food poisoning

[*TripleJ*]

wow i didnt know that thanx is this coz its cooked slow therefore increasing the chance of food poisoning when its not hot enough to kill the bacteria never did think of it that way

coz my mum make corned beef but she doesnt brown it first

[feeb]

Oh really I thought it was just so it looked better!!!!! eg better colour

I have never browned anything first!!! Not chicken, beef or lamb!!

[Rouge]

I've never heard that food poisoning thing. I read it was to hold in the juices as with normal browning. That might have been the case with the old slow cookers that only heated up on the bottom but these days they cook around the sides too. So it'd be pretty hard to get food poisoning from a SC. I even use frozen meats in there and it works fine. It's hot and completely cooked through - thats what stops food poisoning.

[danniellabella]

That's what I thought too, then I read something about the food poisoning thing. I always brown small cuts of meat, but I have to admit that when I did a corned beef I didn't brown it.