Slow cooker?

[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.

[*TripleJ*]

mmmmmm i can smell the roast beef i have on mmmmmmmmmm lol

[Rainbow_Mumma]

i didnt know the food poisoning thing! i thought it was to lock in the flavour of the meat etc as when its raw (not browned) all stronger flavours like onion can "seep in" iykwim

[Nicole S]

Gee I never knew that
Have always just added everthing....yummmm lamb shanks.....there's a thought.....

Enjoy your Roast Beef...what time is dinner

[Rouge]

Question: Do I have to brown meats before adding them?
Answer: Browning many meats helps reduce the fat content and can enhance the flavor and texture of dishes, but it is not necessary. For stews, meat cubes can be dredged in seasoned flour before browning then slow cooking. Ground beef is usually browned first, and some people brown large amounts of ground beef ahead and freeze in 1-pound packs.

With the exception of ground meats, it is not absolutely necessary to brown the meat before cooking it in a slow cooker or Crock Pot, although it is recommended as part of the flavor development of the dish. When meat is browned, the sugars and proteins on the surface undergo a change called the Maillard reaction, after the French physician Louis Camille Maillard (pronounced "My yard") who discovered the reaction. This reaction creates the rich nutty flavor associated with gravies, roasted meats, baked beans, and other foods.


If you don't brown the meat, particularly in beef dishes, then the final dish ends up tasting rather thin and without depth. In slow cooker recipes using chicken and pork, where the flavors are not usually so complex, browning is not as common. Still, the dishes may benefit from browning the meat.

Because ground meats are more prone to growth of e-coli and other bacteria, I would recommend always browning them.

So if you're worried about your ground mince go for it, but otherwise it's not a necessity. Even my SC recipe book doesn't recommend browning everything.

[briggsy's girl]

i only every brown mince - nothing else gets browned - and half the time i throw in frozen meat - never had any issues with food poisoning (and DH and I eat SC meals every few days at least)

[*TripleJ*]

it was awesome theres hardly any left