FoodBanter.com - View Single Post - Browning Beef in a Saucepan instead of a Skillet

cybercat

<Alan > wrote in message
...
> On 19 Oct 2006 12:12:03 -0700, "phaeton" >
> wrote:
>
>>
>>Goomba38 wrote:
>>
>>> Because too much in the pan or pot at once will make everything "steam"
>>> instead of browning it.
>>
>>Is that bad, or just different?
>>
>>:-)
>>
>>-phaeton
>
> Well, if a recipe says to "brown" the meat, it usually means to
> partially cook it on high heat so that the outside turns brown. (Then
> you can finish cooking it at a lower temperature -- by itself, or
> with other goodies.) The browning is done to make the meat flavor
> richer.

This, for me, is the key to good braising, at least for beef.