Can someone explain to me what the point of browning meat is? To me, if you brown the meat before hand, you're tightening all the fibres, thereby not allowing any flavours from the rest of the stew/casserole etc. to get into the meat?
"The great thing about this stew is that it gets put together very quickly, and this is partly to do with the fact that no time is spent browning the meat. Even though this goes against all my training, I experimented with two batches of meat I browned one and put the other straight into the pot. The latter turned out to be the sweeter and cleaner-tasting, so Ive stopped browning the meat for most of my stews these days."
One of the deciding factors in me becoming vegetarian was the way my mother cooked mince or stew.
She never browned it.She saw on a TV programme that it didn't make any difference to the taste. Mince/stewing steak, water, a whole onion and Oxo cube in the pressure cooker.Bleurgh. Onion was soft and slimy in huge bits, not fried and golden. Meat was grey.
She didn't peel potatoes either. ( I don't peel new spuds) so we had to remove the skins.
Unfortunately she didn't like cooking and was very apathetic about it. Which was why I got landed with the cooking when I was about 14, But that's another thread
I like browning meat before adding to casseroles because, after removing the meat, I think the caramelised juices and fats left behind make the onions/veggies I cook next taste particularly nice before being added to the pot. Sorry Jamie.....