Quote:
Originally Posted by KenB925
but as noted it does not sear very well, it will do it, but it takes a long time, you can't expect too much being plugged into 110, but overall, not impressed.
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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.