Life changing discovery about casseroles!

[macherie]

You know when you are making a casserole/stew, the routine is usually to fry your onions and garlic, then brown your meat to seal in the flavour, as they always tell you. Some extra fussy ones even ask that you brown the meat in batches (does anyone really do that?)

Well, that's the way I've been doing it for the last 30 years or so (I started cooking very young )

Anyhow, a friend gave me a Jamie Oliver cookbook for Christmas, and I normally wouldn't even bother reading a casserole recipe, but for some reason I read this one, and it has changed my life!

Because....he doesn't brown the meat, just puts it in with the fried onions, adds the veggies and liquid, and your done! Jamie says in the recipe that he was sceptical about this method too, as it goes against everything he had been taught, but it really works, the meat is deliciously tender and the flavour is great. I never really rated his books before, but I'm a convert now.

It might only save 10 minutes, but that's 10 minutes extra to spend on MN

Wey hey! Thanks for the top tip macherie

I seem to remember reading something about this before somewhere (might've been one of heston blumenthal's guardian columns), which suggested that browning the meat toughens it, and it's better to cook it slowly at a low temperature without browning first.

I wonder if the same applies to mince-based dishes like spag bol etc?

Actually, I wondered the same thing myself, and tried it out yesterday, and I think it was one of the best bolognese sauces I've ever made! I don't think I'll ever brown meat again

woohoo!

(browning meat not one of my favourite tasks)

TBH I have never browned meat for a casserole. I don't even do veges...just chop it all up and sling it in teh dish raw.

My thepry with casseroles is that you brown "to seal in teh flavour" - but with a casserole you actually want the flavour to come out into teh gravy...

I never "brown" either. (is it me or can that statement be misconstrued?)

I always find it best to cook mince beef for spag bol/chilli etc in a bit of water... thus avoiding browning and the subsequent stringy worm syndrome.

I've got a lovely steak and mushroom stew recipe which you don't need to pre-cook at all, but I'll definitely be trying it with a 'proper' stew this weekend as it's a job I hate too!

Oh gosh I never brown my meat first (too lazy busy) - nice to know I'm in good company!!

Meatball recipe from the same book is great and really easy too . Am tempted to try the casserole now

Can you do the same in a slow cooker then?

I've been put off slow cookers cos I thought you had to brown the meat before putting it in.

Maybe it would work after all?

Slow cooker - I don't bother with browning the meat, but I do cook carrots/onions/hard veg before adding them as the temperature never get high enough to soften them properly

Another one here for you.

I am not a casserole fan but have already had twice a new recipe I tried as it is so delicious. I am convinced mixing some cornflour with some double cream and stirring through the chicken and veg before putting back in the oven, is what makes it so delicious.

A revelation - thank you

Can I ask how you thicken the stock in a slow cooker?

err, yes, I have been known to brown meat in batches

blimey

You have to do it in batches if you pan isn't big enough for all the meat to be done in one go!

Thornyrose a little cornflour dissolved in a small amount of water and stirred through the stock should thicken it up.

ThornyRose - I put very little liquid in to start with tbh and find my casseroles are thick enough from the vegetable or pulse fibre anyway (sounds ghastly!). I might put a bit of hot water in later to loosen it if it is really over thick, but don't forget, nothing burns or sticks because of the low temperatures. Hence no extra flouriness/cornlflouriness/messing about. If you want to put cream, creme fraiche whatever in, then you can do it for your own nefarious purposes, but I don't bother.

macherie, I'm afraid we're going to have to burn you as a witch

A little harsh I think PW.

ah see i always brown beef but not lamb - i tend to just chuck that ll in

Thanks COV and catinthehat, I have started another thread as I have a few other questions and dont want to hijack this thred

I don't brown anything - just chuck it all in the slow cooker at 8.30am and dish it out at 6pm. always delicious.

My carrots and onion and anything else are never firm. But I do add boiling liquids - either tinned tomatoes (quickly zapped in the microwave) or stock which brings the dish to simmering quicker.

even chicken???
won't it be, erm, evil or something?

I can see the point of this BUT after browning my mince for spag bol or whatever I like to drain off the fat so this is not swimming on top of the finished dish.

What happens to all the fat then? I know it will be in the dish but does it get absorbed into the sauce as I don't want the oil slick effect.

Sorry if this is 'dur' question?