Slow cookers - what's the point

[philm]

So, we got a slow cooker for Christmas and I've been reading around. It seems that if you are making a beef casserole you need to flash fry the meat before putting it in the SC. I can't get my head around why you wouldn't do the flash frying in an iron casserole dish (Le Creuseut style), add the other bits in the same dish and stick it in the normal oven. Why use the slow cooker at all which just means extra fiddling about and more washing up?

Help me see the advantage.

[walter mitty]

Originally Posted by philm

So, we got a slow cooker for Christmas and I've been reading around. It seems that if you are making a beef casserole you need to flash fry the meat before putting it in the SC. I can't get my head around why you wouldn't do the flash frying in an iron casserole dish (Le Creuseut style), add the other bits in the same dish and stick it in the normal oven. Why use the slow cooker at all which just means extra fiddling about and more washing up?

Help me see the advantage.

i'm with you on this

ive a big creuset that works just fine , i adjust one of the round things on the frot of the cooker accordingly

[socrates]

Originally Posted by philm

So, we got a slow cooker for Christmas and I've been reading around. It seems that if you are making a beef casserole you need to flash fry the meat before putting it in the SC. I can't get my head around why you wouldn't do the flash frying in an iron casserole dish (Le Creuseut style), add the other bits in the same dish and stick it in the normal oven. Why use the slow cooker at all which just means extra fiddling about and more washing up?

Help me see the advantage.

slow cookers are used by people who are ouit all day and want something ready when they come in.

you brown the meat to seal and give it colour, particularly beef and lamb, otherwise it looks red when it comes out.

[Heeeed the Ball]

Never seal my meat if slow cooking, cant see the point when its in a pot for a minimum of 6 hrs

[walter mitty]

Originally Posted by Heeeed the Ball

Never seal my meat if slow cooking, cant see the point when its in a pot for a minimum of 6 hrs

should always

[divvydave]

Originally Posted by Heeeed the Ball

Never seal my meat if slow cooking, cant see the point when its in a pot for a minimum of 6 hrs

For me it's not about making sure it's cooked, it's about how meat looks and how it feels in your mouth. It makes it better for me.

[The Great Perhaps]

Beef in red wine is nice in a slow cooker, no need to brown it.

[philm]

Originally Posted by socrates

slow cookers are used by people who are ouit all day and want something ready when they come in.

Just prepare in the casserole dish and stick the normal oven on timer? I know zillions of people swear by their slow cookers but I'm still struggling.

[walter mitty]

always brown meat,

http://en.wikipedia.org/wiki/Maillard_reaction

[divvydave]

Originally Posted by walter mitty

always brown meat,

http://en.wikipedia.org/wiki/Maillard_reaction

Cheers marra, I didn't realise there was a science. It was just how me mam taught me :)