Browning top blade and chuck eye! THANKS!
In article >, The Joneses
> wrote:
> Stark wrote:
>
> > 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
>
>
Never thought of that. Never tried. In browning it's the fond you're
looking for. Wonder if the top heat of broiler would produce it. Or if
the bottom heat of a high oven? Worth giving it a try for big batches
of cubed beef.
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