Delia just CAN'T be wrong??

[tim]

Once again doing her Irish Stew - dear Wife says that I should have browned the meat - never have - SHE always did - I say that Delia browns for Lancashire Hotpot - so, look it up on the net - EVERY recipe suggests that Delia has it, in the vernacular, bassackwards!! Comments? = Tim

[tim]

[Doris_Pinks]

Tim, I never brown for Irish Stew, but then I do now use Delia's recipe!!  We never did at catering college either, perhaps it is so it is in a white sauce as opposed to brown?? (much less faffing about with extra pans and more oil too) Tastes lovely though!!  DP

[Mrs Ava]

I have never understood the idea of browning meat, other than to caramalise it slightly thus creating a slightly different flavour.  It can't 'lock' the juices in as so many chefs say because even if you brown the meat, sealing all sides, the leave the meat in a dish, masses of liquid oozes out, plus, surely if you are cooking a stew, soup or casserole you want all of the lovely meat juices to seep into the stock?  I only brown sausages if making sausage casserole so they don't look quite so insipid.