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.
Don’t forget to deglaze after browning – there is lots of flavour in the crispy bits left in the bottom of the pan.
Please enter your email address
If email "" has been registered on our system you will receive an email from us shortly.
Please follow the instructions to reset your password.Return to sign in