On 1/13/2020 10:01 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 1/13/2020 8:44 AM, Gary wrote:
>>> notbob wrote:
>>>>
>>>> I jes tried "Beyond" burger's "Hot" Italian links. They were really
>>>> big, but jes would not brown. I tossed the link I was frying (it
>>>> tasted OK), but would not brown. I tossed the entire pkg (1 lb).
>>>
>>> It tasted OK but you threw it all out just because it wouldn't
>>> brown? Don't know if this would help but I've noticed on several
>>> cooking shows lately that coating something with cornstarch
>>> before frying will make it brown nicely.
>>>
>> Ditto a little baking soda.
>
> Actually, you might be right. One or the other is used to
> brown veggies and meat. I've seen it mentioned but didn't
> take notes.
>
I recently saw a couple of cooking shows on PBS that mentioned baking
soda when it comes to browning meat. Especially if you need to quickly
brown it and then are planning to slow roast. I imagine it would work
with browning faux Italian sausage. Couldn't hurt!

Jill