The Slow Cooker Step Many Home Cooks Skip (And It's Costing Them Flavor)

Slow cooker season is nearly upon us, and among the many reasons that it's among the absolute best kitchen appliances is its convenience. Throw your favorite ingredients inside like it's a cauldron, and go about your day while something amazing boils and bubbles inside. Aside from being careful to avoid any slow cooker mistakes that make food unsafe, there's little to worry about. However, next time you're ready to toss some meat in that countertop queen, take a few minutes to brown it beforehand for a flavor enhancement that will change the way you slow cook.

What does it mean to brown meat? Searing meat in a pan for several minutes over medium-high heat (about 284 degrees Fahrenheit) creates the Maillard reaction, which intensifies a food item's flavor. The meat's natural sugar and amino acids react with one another and not only darken the meat but also add a rich, complex taste and aroma. 

However, for successful browning, it's important to eliminate excess moisture in the pan, as that can reduce the temperature, and browning only occurs with a quick and consistent dose of high heat. You can brown your meat before adding it to the slow cooker or afterwards, but if you do it beforehand, you can use the meat-browning process to lend deeper flavor to your slow cooker recipe.

There are a lot of surprising foods you can make in a slow cooker, but you can't brown meat in one. If you're hoping to save time by browning your meat in a slow cooker, you're out of luck; the Maillard effect that provides the burst of flavor can't be achieved in that environment. To create the Malliard effect, the temperature in which you brown the meat needs to be high and consistent. In a slow cooker, the food is generally kept wet from various sauces and juices, which will keep the temperature of the meat from rising sufficiently. 

Instead of trying to brown meat in your slow cooker, it's best to brown it beforehand and then follow the proper recipe for cooking your meat, as keeping it for too long in the slow cooker can also cause it to become discolored and develop a mushy texture — both of which are very unappetizing. However, since browning is always recommended for an extra boost, you can always do it later in the slow cooker process if you don't have time to do it during your prep.