Are there some hardfast simple rules for what meat needs to be seared and what meat doesn't. How long do you sear?
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I'm married to a Mr. Food Safety. Per him all meat has to be seared before going in the crockpot no matter what it is. I've had him do this so I can see. I cut up chicken breast cubes and he seared them for about 15 minutes. They were so small they were almost cooked all the way through and they hadn't even hit the crockpot yet.Â
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I want to embrace crockpot cooking to save time because isn't that what it is supposed to do? But if I spend all this time searing meat it seems like I could just cook a meal in the same amount of time.Â
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His job specialty is food safety but he goes overboard and forgets our house kitchen isn't an industrial kitchen feeding 1000.Â
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So....what are crockpot safety rules for normal people?









