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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