Stark wrote:
> Trimmed and cut into cubes I can't for the life of me get them browned.
> They begin to brown, producing some fond, then Pfffft! all this liquid
> appears, frothing, diluting the fond and probably boiling my beef.
>
> On the second batch I pour off the liquid, add a touch of oil and start
> over again, but the same thing happens.
>
> I've tried to dry the beef cubes with paper towels. Where's all that
> liquid coming from?
>
> My recipe instructions warn that if your fond is starting to burn, add
> some liquid. Ha! It can't burn; there's too much liquid already in the
> pot. And the recipe says nothing about pour off any fat, if that what
> it is. But it's thin more like water.
>
> I've turned up the heat, thinking I was browning too low, but all that
> did was produce the liquid quicker.
>
> The beef was a combination of top blade and chuck eye, purchased from
> two different retailers.
>
> Don't know whether it's the beef or me. I do know what browning is and
> can do it on other cuts of meat.
>
> --
Maybe too many pieces in the pan at the same time? Try a light flour
coating on the meat cubes.