Quote:
Originally Posted by Llodd
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Cooking the bacon off first allows it to caramelize, leading to a deeper flavour.
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This is a MUST DO first step, when cooking something in a slow cooker (IMO)
https://en.wikipedia.org/wiki/Maillard_reaction
I cook a potroast in my slow cooker about once a month. Caramelizing the onions in a sautee pan over medium heat step #1.
Step #2, is searing the chuck roast on very high heat, for about 2 minutes on all sides before adding it to the crock pot.
Last step is pouring some chicken stock into the sautee pan used for the onions/chuck to deglaze the pan, then adding that to the crock pot.