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Kitchen Tips: Searing Meat The reason we brown meat for stews is to add flavor. It's important to bear that in mind. It is not, as is often stated, to 'seal' the meat, which is going to cook over a long period and will be anything but sealed at the end of that time. So, speed up the process by searing the meat before cutting it up. This will also avoid the stewing process that takes place when too much cut meat is placed in the skillet at one time. As an added bonus, more of the meat juices will be retained internally, giving a softer, less stringy finish to your stew or casserole.

Contributed by The Cool Cook on January 25, 2008, at 8:38 AM UTC.

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The Cool Cook Taking the heat out of the kitchen www.all-about-cooking.com

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