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How to brown meat

Browning meat will help to seal in the natural flavours and juices of the meat, and will give it a more attractive colouring. The right browning technique is a prerequisite for a perfect meat dish.

Technique for browning meat

  1. Use a good quality pan or pot with a heavy bottom. This will ensure even heat distribution and uniform cooking
  2. Heat some cooking oil over a very high heat. The pan should be hot enough so that when the meat is added, it begins to brown instantly. A good test to use is to add a couple of drops of water. If they evaporate immediately, the pan is hot enough
  3. Rinse the meat and pat it dry with paper towels. Excess moisture will create unwanted steam
  4. Add the meat in batches. Each piece should have its own space i.e. there should be no overlaps. This will cause stewing rather than browning, and the meat will turn grey rather than brown. A crowded pan will prevent heat from circulating and the meat browning uniformly
  5. Fry for two to three minutes, or until the meat is browned. Keep the bottom in contact with the pan for this time. When it is easy to remove from the pan with tongs, it's ready to flip
  6. Repeat on the other side
  7. Brown the edges of the meat by holding it down with the tongs
  8. Remove the meat and set on a warm plate to drain the grease
  9. Add the next batch of meat and repeat

Tips for browning meat

  • You can season the meat as you brown
  • Cut meat into similar sized pieces so that they brown at the same time

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