Stark wrote:

> In article >, Arri London >
> wrote:
>
> > 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.
> >
> >
> > Poor quality meat
> >
> > Oil not hot enough
> >
> > Pan too crowded
>
> I was browning 3 1/2 pounds of beef cubes. I trust the meat; the pan
> was obviously too full. In three crowded batches it took a little over
> 30 minutes. An uncrowded pan would mean 6 or 7 batches. Sounds like a
> plan, but dangit! I'll have to get up before 10:00.
>
> Thanks to all.

Could y'all have browned them in the broiler or oven set very high (maybe then
could do a bigger batch)?
Edrena