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The only meat that I pre-cook is ground beef, chicken or turkey. Even when the recipe calls for raw I pre-cook it!
The great thing about the crock-pot is that you can just toss everything in and forget about it!
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I never pre-cook meat except for ground beef, I always brown it first to remove, drain, and rinse the fat. Some ground beef recipes assume you know that, and doesn't state it. There are a very few ground beef recipes that use raw GB in the crockpot and they always specify to use uncooked, raw GB; if I can't modify that recipe I don't make it. Crockpot spaghetti sauce, or crockpot shepherd's pie, for example.
Searing or browning the outside of roasts etc originally came from oven days. Because ovens are dry heat, it does make a difference if you brown them first. However to tell the truth, most of the time I didn't brown then, either. But a devoted cook who's done it that way for decades, is going to automatically do that to the roast before putting it into the crockpot; because "that's the way it's always been done".
In crockpots with moist heat, definitely not needed.
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You don't need to pre-cook it. If it's cubed meat like for beef stew, I always brown the meat first with onions. But if it's a roast (and I have one in my slow cooker right now), I never brown it first.
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It doesn't have to be. I have some recipes that require the meat to be precooked or seared, and others that do not.
I am wondering if meat should be precooked before being put in a crock pot. I noticed on recipes it will say an amount of meat like pounds cubed but I wonder if its always suppose to be cooked before being put in the pot. thanks
Edited by: LINDA2428 at: 7/15/2009 (10:32)