Browning is a cooking method where food is partially cooked on high heat just that the surface of the ingredient gets cooked. This cooking method helps to remove excess fat that meat might have and gives a brown colour to the outside of the ingredient. A thick flavourful crust forms on all sides of the ingredient.
When practising the browning method, always dry your ingredients before placing them in the hot pan. Any moisture that is left can turn into steam, which will prevent the crust to become crispy. And always remember to not overload your pan as this can also compromise the browning process.
Watch How Brown Stew Meat below
CLICK ON IMAGE TO PLAY