Ah, sealing the meat to keep the moisture in! Yes, that makes sense, farmer. And the taste
I didn't know that about onions becoming sweeter with frying! Thank you for that bit of information, farmer. I learn something new here every day!
But I really don't see the point of frying onions for a soup
, say ... & adding more fat to the soup than is necessary.
On steaming & boiling: the other day someone told me they roasted
(very slowly) a chicken in their slow cooker & that it was delectable! ... just rubbed oil & herbs on it first, no other moisture added. She was a Home Economics teacher, so naturally I believed her.