Quote:
Originally Posted by Alfisti
This is where it falls down for me. You MUST sear the meat first or it's effectively boiled in a slow cooker. So by using a large cast iron pot I am only using one pot so a) less clean up and b) my sear retains the "fond", which means the brown bits on the bottom of the pan you seared in where all the damn flavour is. If transferring from searing pan to slow cooker you lose this.
I just don't get it.
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Money is better spent on a nice Le Creuset.