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

I think I have a very very very slow cooker, as my carrots & onions stay al dente even after an overnighter. (Will try the boiling tomato technique)

Tonight I made Delia's goulash meatballs (from the winter collection) and didn't bother browning the meatballs (as specified in the recipe) or even softening the onion. Everything went into the oven raw. Dp said it was one of the best things I've ever cooked

I've just bought a slow-cooker cookbook (I know, how exciting is my life ?) and it says especially if you're putting stuff in raw, to pre-heat the slow cooker on high while you're chopping the veg etc. And then to add hot stock/liquid. Also you put the veg in first, so they're nearer the heat source.

Oh, good. I've always thought (but still slavishly do it) that browning meat must seal in juices rather than letting them be released.

I used to brown the meat (and in batches!!!) and then decided it was too much like hard work so I stopped. Haven't looked back.

aha, I found the article about this

"One of the most commonly heard culinary inaccuracies is that "browning meat will seal in its juices". Unfortunately, many a kitchen enthusiast takes this as gospel and is worse off for doing so. Imagine meat as a sponge; the more it is cooked, the more the fibres contract and squeeze out the juices, regardless of whether or not the meat is browned first.

This is not to say that meat shouldn't be browned. On the contrary, browning gives two benefits. It creates precious juices with which to make a sauce; and it provides flavours that we love. Browning, therefore, can be great, but it does not seal in the juices! While we're on the subject, browning is not caramelisation, but a process called the Maillard reaction, probably the most complex in cooking. At present, the food manufacturing industry can't replicate the Maillard reaction. That's why roast beef flavoured crisps never taste of roast beef."

www.guardian.co.uk/lifeandstyle/2001/nov/24/foodanddrink.shopping

i've never browned meat before going into a casarole can't see the point, it all gets cooked and is so tastey as all the juices go into the gravy, yummy!!!

MOLESWORTH....are you there pls?! Did you do the sauce on the hob for Delia's goulash meatballs or just shove it all the ingredients for the sauce plus the meatballs, into the oven for 1 1/2 hrs?? Gona do this for dinner tonight! Thanks

I never bother browning unless it's for guests. My mother never did, either. Perhaps it runs in families. I never notice much difference in the end product.