In Slow Cooker Meals Purchase lean cuts of meat and trim off all visible fat before cooking. The slow, moist cooking will help tenderize lean cuts that might otherwise be tough. For fatty meats, brown the meat and discard the drippings before adding the meat to the slow cookers. After cooking, spoon off excess fat with a large spoon. Food does not brown in a slow cooker.
Some people prefer the color and flavor of browned meats, poultry, onion and other vegetables.
If you decide to brown ingredients before adding them to the slow cooker, remember that browning can reduce the fat and liquid from meats as well as the liquid from vegetables. Keeping Potatoes From Turning Peeled potatoes discolor and turn a dingy shade of gray after just a few minutes of exposure to air. To maintain the original color, keep cut potatoes covered with cold water until you are ready to use them. In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm, add ingredients four, five, six, and seven until the mixture is homogeneous. Additionally, add ingredients nine and ten slowly, with constant agitation.