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Browning
What is Browning?
Browning is a technique designed to remove excessive fat from meat and give it a flavourful brown coloured crust by partially cooking the surface of it. This process initiates what is known as the Maillard reaction - named after the French chemist Louis Camille Maillard. This is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour and appearance. Browning coaxes more flavours out of ingredients, producing a nuanced and complex final dish. This process improves the texture of meat, delivering a crispy exterior, and gives off a delicious roasted aroma.
How is Browning used?
Browning is typically done in a skillet or frying pan that is preheated to medium high temperature. The meat should also be brought to room temperature to ensure the most effective browning effect. Browning has typically been used for adding flavour to meats, but can also be done for desserts and vegetables. When browning ingredients, the pan must be packed lightly because an overcrowded surface could lead to a drop in temperature, reducing the browning effect, releasing significant moisture, and leading to liquid building up in the pan.
Benefits of Browning
Browning adds a crispy layer to meat, giving it a deeper and more complex flavour. This technique is an easy one to apply because the heat of the pan does much of the work. Browning meat also does not take very long, so it is important to keep a close eye on the pan to avoid burning ingredients. By cooking the surface of meat, flavours are locked by the browned crust that is both delicious and pleasant to the eye. This brown crust also adds an additional texture to the meat that previously was not there.
