Chook
Expert
- Messages
- 5,095
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
- Dislikes
- People who think they know everything.
Am I right in thinking browning meat before slow cooking/IP etc is meant to improve the flavour? My taste buds must be shot as I can never taste the difference - including doing same with sofrito. Difference (for me) seems to be choice of meat. Ox cheek is best for me with the rest on a sliding scale down to stewing steak which would only be used if there had somehow been a huge mistake.
Yes, its supposed to improve the flavour but with a very long slow cook I can't taste the difference either.