Till now we've always browned the ground beef first, but tonight my husband decided to save some time. Grease issues aside, I know it's ok to do this if you're going to start the crock pot right away and heat the meat to the specified temperature quickly enough. Could an 8 hour wait in the fridge cause any problems we should have anticipated? My instinct is to always keep raw meat separated from other foodstuffs till right before cooking or baking it, but it'd be interesting to learn if that's an unnecessary rule!
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)