Brown
Cooking meat or other food at high heat until the surface caramelizes and turns rich and flavorful. The Maillard reaction. Don't stir too soon; let the crust form.
Used for
- ground meat
- chicken pieces
- onions
- sausage
In the kitchen
- Dry the surface first.
- Hot pan, don't stir.
- Cook in batches to avoid steaming.
Related terms
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