The Importnace of Browning

UncleRalph

Quo Fata Ferunt
Site Supporter
AMEN.

I love, especially now that it is getting cooler here, nice joint pieces/shanks/tails/anything really, browned to he**, removed from pan, go in with my veggies, meat goes back in, a good bottle of something with a few sprigs of herbs and cover. . .stew it away all day. I mean, it is really hard to crew it up.

Too bad chicharon is the only summer time thing I cook down, brown, in it's own fat in the summer, BUT IT IS SO GOOD!
 

MexicoKaren

Joyfully Retired
Super Site Supporter
Oh, I do love fresh chicharron. Never tasted it until I moved here. It is delightful stuff.
 

High Cheese

Saucier
That's why so many slow cooker recipes suck.

I always start my cooking in a pot, over the stove then transfer it to the crockpot for the long duration.
 

MexicoKaren

Joyfully Retired
Super Site Supporter
High Cheese said:
I always start my cooking in a pot, over the stove then transfer it to the crockpot for the long duration.

Me too, Jeeks. Then, the dish turns out more like braising. It makes all the difference in the world regarding both taste and appearance.
 
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