On Mon, 15 Sep 2014 06:17:39 -0700 (PDT), Helpful person
> wrote:

> To brown put the meat in a lightly oiled hot pan (or you can oil the
> meaty instead). The meat will stick. Leave it (no poking) and it
> will release itself. Repeat on all sides.
>
> The result is that the meat will have areas that are a dark brown
> mahogany color. Make sure you use any brown bits that are left
> stuck to the pan.
>
> For hamburger I've never properly understood the term browning.
> What happens is that the hamburger releases a lot of water and
> steams rather than browns. I usually cook off the water until it
> browns. However, at that stage the meat is fully cooked.
>
I'm pretty much in your camp except I use pre-heated cast iron to
brown, so I don't bother with oil and there's no sticking. This is a
new to me piece of me labeled "banana shank" that had almost zero fat
but it was covered with silver connective tissue that I removed (for
the most part). http://oi58.tinypic.com/2w2k6ts.jpg It's used for
Taiwanese and Vietnamese soup, but I'm going Western with it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.