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Browning before braising


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Home Cooking Braising

Browning before braising

ChervilGeorge | | Dec 20, 2012 07:16 AM

Standard school of thought amongst most cooks is browning before braising is absolutely essential. Then I read a Jamie Oliver recipe where he states "Even though this goes against all my training, I experimented with two batches of meat – I browned one and put the other straight into the pot. The latter turned out to be the sweeter and cleaner-tasting, so I’ve stopped browning the meat for most of my stews these days." http://www.jamieoliver.com/recipe-pri...

Honestly, I've never done a side by side comparison, so who am I to judge? I would love it if this were true. I could definitely do without the fire alarms going off and the smokiness that gets trapped in my little apartment every time I sear.

Have any of you actually done any experiments with this? I've got a giant batch of stew to cook up for a party and don't want to risk it with this dish since it's not just for me.

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