Originally Posted by
milepig
Sadly, it doesn't really work this way. Almost every recipe I'd want to eat involves just as much chopping, browning, sauteing etc., as does a standard receipe. THEN you throw it all in the pot.
I made a delicious Chicken Cacciatore on Sunday, but it took an hour worth of prep, and I suspect it would have been just as good if I'd then turned the same pan down to simmer and let it go for an hour on the top of the stove.
I've found that as well. Unless you're doing the basic pot roast, pork roast, or chicken, its just as easy to finish it on the stove or in the oven while I'm watching a movie. Then reheat it for the next days dinner. Most stuff tastes better the second day anyway
