I'm making this Ching chong crock pot curry tomorrow:
http://www.acookingmizer.com/2014/09/28/slow-cooker-sunday-savory-japanese-beef-curry/
Should I sear the beef before putting it in, or just put it in raw?
Is this some kind of high-tech curry, or are you just an idiot?
Bite the pillow I'm coming in dry
doesn't matter, its curry. It'll taste the same and you should be cooking the beef first anyway
Aways sear to seal.
>>57926438
my experience is that it is somewhat better if you do brown it, adds depth of flavor and all that