Brown
Browning means cooking the surface of food, most often meat, over fairly high heat until it develops a rich brown color. This color is the result of the Maillard reaction, a chemical change between proteins and sugars that creates hundreds of new flavor compounds. Browning is not about cooking the food all the way through; it is about building a deep, savory crust and foundation of flavor before or during the main cooking.
Cooks brown ground beef for tacos and sauces, sear roasts and stew meat before braising, and brown onions to bring out their sweetness. The most important tip is to get the pan hot and avoid crowding it, because too much food at once releases moisture and steams instead of sears, leaving the meat gray and flavorless. Pat the food dry first, work in batches if needed, and let it sit undisturbed for a minute or two so a proper crust can form.
Cooks brown ground beef for tacos and sauces, sear roasts and stew meat before braising, and brown onions to bring out their sweetness. The most important tip is to get the pan hot and avoid crowding it, because too much food at once releases moisture and steams instead of sears, leaving the meat gray and flavorless. Pat the food dry first, work in batches if needed, and let it sit undisturbed for a minute or two so a proper crust can form.