Quote:
Originally Posted by Blossom
Question. All the recipes for pressure cooker stew call for browning the meat. We never do this. I find it makes the meat tough. If we skip this step does it still only take 15 minutes to cook the stew?
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Browning the meat is for flavor.
I would never skip it <shudder>. It makes a huge difference.
And it should not make meat tough. Brown it, dont kill it.
Also, pressure cooking makes meat very tender, so please dont skip it.
However, for anything except ground meat, where browning basically equals cooking, skipping it should not change the time. It may just change the dish from delicious to something housewives made in rhe forties.