Thread: Food and Drink What's for dinner? Here's mine... (Part 2)
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Old 09-14-2014, 12:58 PM   #1173
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Originally Posted by cdcox View Post




I would also think about browning the meat before dropping it into the crock pot -- Maillard reaction and everything. Maybe deglaze the browning skillet with the broth. By then you're not saving much work by using the crock pot, but you'd get the benefit of very tender meat.

That's what I did with my stew that's in the crock now. Dusted with a bit flour and seasoning, browned the meat. Then deglazed the pan with the water that the recipe called for. This was a step not in the recipe, but it makes no sense not to. Fond is a precious resource.
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