I used to brown meat on the stove before the slow cooker... now I just dump it in raw

For years I thought you HAD to sear beef or chicken before putting it in the crock pot. My mom taught me that way, said it locked in flavor. Then last month I forgot to brown a pork shoulder for carnitas and just threw it in with seasoning and broth. Came out just as tender and tasty, honestly maybe more moist. Now I skip the extra pan and mess entirely. Anyone else find browning is just hype for slow cooker recipes?

3 comments

3 Comments

lisa_brown1mo agoMost Upvoted

Realize most of those fussy cooking rules we grew up with don't actually matter.

nora_campbell661mo ago

Oh man, @lisa_brown you are so right! I actually just read this article that said something like "your grandma's cooking rules were mostly about her own preferences, not actual food safety." Ngl, I used to think you had to soak beans for exactly 12 hours or the meal was ruined. Tbh, I just made a pasta salad the other day without "tempering" the eggs first and nobody even noticed. Honestly, room temperature butter on toast is perfectly fine on the counter for a day too.

mitchell.wade24d ago

Losing all those rigid cooking rules feels like dropping a heavy weight off your shoulders. The egg tempering thing is a perfect example, I've skipped that step plenty of times with zero problems. Good for you for testing that boundary and finding out the world didn't end.