1. Peter S. at |

    Thanks for your informative answer, Elizabeth.

    One follow up: If one LIKES browned meat, can one sear the meat before hand in the pot…or in a skillet…in your recipes?

    If so, how does one compensate for the added cooking time?

    It’s true. I’ve been getting some, ah, “feedback” on the lack of browning. Though not on the taste!

    I take your point about carcinogens…


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