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--- gear:slow-cooker [2026/04/24 00:45] – [Use Real Ingredients] Humphrey Boa-Gart
+++ gear:slow-cooker [2026/04/24 00:48] (current) – [Sear Then Simmer] Humphrey Boa-Gart
@@ Line 42: / Line 42: @@
 If I'm slow cooking whole cuts like pot roasts, I'll sear them real quick, on a grill if possible, but a frying pan works just as well. Here, instead of rendering fat, we're locking in juices & flavor. //(If you're familiar with St. Louis style BBQ, you will understand the science of this one.)//
-This step I'll sometimes do later on if it's going to be a long cooking process. If I'm making a spaghetti sauce or chili where ingredients like tomato sauce or beans require a substantial amount of time to absorb spices, I might let those slowly simmer away for 12 hours before adding the meat & whatever greases I browned it in.
+This step I'll sometimes do later on if it's going to be a long cooking process. If I'm making a spaghetti sauce or chili where some ingredients require a substantial amount of time to absorb spices, I might let those slowly simmer away all day before adding the meat & whatever greases I browned it in.
 I find that when these two hat tricks are combined, they not only improve the overall **texture** of the meat, but help the meat retain more flavor and really drive the dish home.

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