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I used to think browning meat first was pointless until I did a side by side test
I made two identical batches of beef stew last Sunday, one with seared meat and one just dumped in raw. After 8 hours on low, the seared batch had way deeper flavor and the meat stayed in chunks instead of falling apart into mush. Has anyone else noticed a big difference doing this with cheaper cuts like chuck roast?
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the_jason1mo ago
Fair enough, but I think that long simmer actually helps the raw meat break down and get tender.
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norag551mo ago
'long simmer helps the raw meat break down'... I mean, is it that deep though? Maybe I just don't care enough about my cooking to spend that much time on it, idk.
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