[deleted]
Noob question about searing and straight to slow cook.
First time using my slow cooker:
I’m doing this recipe:
In their version they sear in a pan and then move to the slow cooker.
I have a sear and slow model, so i seared in the slow cooker, removed the meat and dumped the potatoes in only to realise I’m going straight into searing temp.
Does this matter? Should it be room temp?
I’m slow cooking for 8 hours and I’m worried that I’ve basically made coal in the base of my dish lol.
Thanks in advance, I have no idea what I’m doing.
EDIT/ update: I left it for 8 hours, it was ready at 00:30 lol.
The meat was delicious. This was supposed to be made for left overs but I ate 1/4 right there and then because it smelt so good lol.
Thanks for the comments everyone.
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I assume you mean you have something like an instant pot… typically, I sear the meat, pull it and deglaze the bottom with some sort of liquid. You don’t need a lot of liquid, but you pour something in, use a wooden spoon (or something similar) to scrape all the tasty bits into the liquid. Then place the meat and potatoes (and anything else) into the pot for slow cooking plus any other needed liquid. If you have just pure black burnt stuff, you done seared too far.
Looks like a good recipe, I would not worry about putting potatoes into a “searing temperature” crock pot if the temperature control is not at “searing”.
Any time you put a product like potatoes or chicken onto a hot surface like a pan the pan’s surface temperature drops because of thermodynamics (heat/energy travels from a hot place to a cold place to equalize).
What I imagine would happen is your potatoes that are touching the bottom of the crock pot are a little crispier.
I have seared and not seared, and I don’t think the searing makes enough difference to go through all the trouble!
Searing should be done in a pan for best control.
Deglaze the pan with wine or water, add the contents including fond (scrapings) into your slow cooker.
Ideally, you want to start potatoes cooking in cold water for an even cook through in this method, not into to a hot dry place.
Searing the meat helps envelope flavor. There are plenty of recipes that call for one or the other. It’s all preferential ! I personally have tried both and the searing method makes shit for left overs! Maybe my method is bad, maybe I worry too much, but I prefer if slowcooking throwing it all in at once. I am an a cooking advisor, just have my own pallet of flavors. Not recommending any advice
You’re all good, babe. The only thing you’ll get is more of the malliard reaction. It only makes food tastier.