Think in terms of sweetened condensed milk and dulce de leche. Dulce de leche is caramelized sweetened condensed milk but the color, texture and flavor are different from the uncaramelized milk.
Meat is just the same. The browning process caramelizes the natural sugars in the meat creating a richly-colored crust. That crust will help the meat retain its shape during the long simmering hours. And just how does that lead to a more flavorful sauce? Now, we come to deglazing.
The fat in which the meat has browned is so rich in flavor. The fat and the browned bits create a wonderful base for a sauce. View We are open! Brown Meat. Carve a Roast Rib of Beef. Make Suet Pastry. 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. Sign up to our newsletter now. How to shape meatballs. You may also like.
How to make a brine. Resist the temptation to stir the meat as it cooks. Sure, it may stick, but be patient! It will come off like magic once browned. If you stir while cooking, meat cells will split open and release even more juice. The meat finds itself in a puddle of water and starts to boil instead of roast.
Wait until the pieces of meat are brown before turning them.
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