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Browning adds colour and flavour to meat before it is roasted, braised or stewed. It is important to get the pan very hot before adding the meat so the surfaces immediately begin to caramelise and turn golden brown.
Place a heavy-bottomed frying pan or casserole dish over a high heat and add a little oil
Season the meat with salt just before cooking – adding salt too early it will draw out moisture
When the pan is very hot, add the meat to the pan in batches. The oil should ‘sizzle’ as the meat is added – if it doesn’t, remove the meat and allow the pan to heat up for longer before trying again
Cook the meat for approximately 2–3 minutes on each side until it is evenly coloured all over. For cubed meat, cook for 1–2 minutes before stirring to turn the meat; repeat until the meat is coloured on all sides
Remove the meat from the pan and continue as per the instructions of your recipe
Don’t forget to deglaze after browning – there is lots of flavour in the crispy bits left in the bottom of the pan.
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