I see this all the time in recipes, but I have never been sure as to
what it means. Does it mean brown to the point that there is a crispy
crust, or does it just mean to cook until the pinkness is gone?

I usually try to put the crust on for solid pieces of meat, but with
hamburger I usually interpret it to mean that I cook the burger to the
point that I can chop it into small chunks using something like a wooden
spoon.

Enquiring minds want to know.

"Travis McGee" > wrote in message
...
>I see this all the time in recipes, but I have never been sure as to what
>it means. Does it mean brown to the point that there is a crispy crust, or
>does it just mean to cook until the pinkness is gone?
>
> I usually try to put the crust on for solid pieces of meat, but with
> hamburger I usually interpret it to mean that I cook the burger to the
> point that I can chop it into small chunks using something like a wooden
> spoon.
>
> Enquiring minds want to know.

I wouldn't think you'd want a crust. Perhaps a good sear if it is a steak
or something. To me, brown means just to cook to a brown color.

With ground beef, it depends on what I am doing with it. For something like
a spaghetti sauce, I like larger pieces. But for tacos, I add liquid and
cook the liquid off. That helps to give smaller pieces.

On 9/14/2014 2:34 AM, Travis McGee wrote:
> I see this all the time in recipes, but I have never been sure as to
> what it means. Does it mean brown to the point that there is a crispy
> crust, or does it just mean to cook until the pinkness is gone?
>
> I usually try to put the crust on for solid pieces of meat, but with
> hamburger I usually interpret it to mean that I cook the burger to the
> point that I can chop it into small chunks using something like a wooden
> spoon.
>
> Enquiring minds want to know.
>

You have it about right. The meat will cook through later, but the
browning is what gives the meat (and the broth) the good flavor. Stews
and pot roast should always be browned.

l not -l wrote:
>
> On 14-Sep-2014, Travis McGee > wrote:
>
> > I see this all the time in recipes, but I have never been sure as to
> > what it means. Does it mean brown to the point that there is a crispy
> > crust, or does it just mean to cook until the pinkness is gone?
>
> What do you prefer? I've always interpreted it to be an aesthetic thing;
> remove the pink. However, depending on the intended use, I might let it get
> a little crusty. The crust seems a good idea if the maillard reaction, or
> crunch, would enhance the dish; but, if it gets overpowered by other aspects
> of the dish, it seems unnecessary. While I never gave it much, if any,
> thought, my take is - it all depends.

I used to occasionally make a beef stew in the crockpot and I always
used raw beef chunks. Then I tried browning them on all sides and the
taste was enhanced very muchly. It certainly does make a difference.

On 14/09/2014 9:00 AM, Gary wrote:
> l not -l wrote:
>>
>> On 14-Sep-2014, Travis McGee > wrote:
>>
>>> I see this all the time in recipes, but I have never been sure as to
>>> what it means. Does it mean brown to the point that there is a crispy
>>> crust, or does it just mean to cook until the pinkness is gone?
>>
>> What do you prefer? I've always interpreted it to be an aesthetic thing;
>> remove the pink. However, depending on the intended use, I might let it get
>> a little crusty. The crust seems a good idea if the maillard reaction, or
>> crunch, would enhance the dish; but, if it gets overpowered by other aspects
>> of the dish, it seems unnecessary. While I never gave it much, if any,
>> thought, my take is - it all depends.
>
> I used to occasionally make a beef stew in the crockpot and I always
> used raw beef chunks. Then I tried browning them on all sides and the
> taste was enhanced very muchly. It certainly does make a difference.
>
The instruction often says "brown to seal in all the juices". What it
really means is that the blood doesn't ooze out and form a scum.
Graham

graham wrote:
>
> On 14/09/2014 9:00 AM, Gary wrote:
> > I used to occasionally make a beef stew in the crockpot and I always
> > used raw beef chunks. Then I tried browning them on all sides and the
> > taste was enhanced very muchly. It certainly does make a difference.
> >
> The instruction often says "brown to seal in all the juices". What it
> really means is that the blood doesn't ooze out and form a scum.

It's not just sealing in blood though. It's a carmelization thing or
whatever. Pan searing first really does change (and enhance) the taste
of beef in a stew. I noticed a big taste difference the first time I
did that (and using the exact same recipe)

G.

On 9/14/2014 11:27 AM, Gary wrote:
> graham wrote:
>>
>> On 14/09/2014 9:00 AM, Gary wrote:
>>> I used to occasionally make a beef stew in the crockpot and I always
>>> used raw beef chunks. Then I tried browning them on all sides and the
>>> taste was enhanced very muchly. It certainly does make a difference.
>>>
>> The instruction often says "brown to seal in all the juices". What it
>> really means is that the blood doesn't ooze out and form a scum.
>
> It's not just sealing in blood though. It's a carmelization thing or
> whatever. Pan searing first really does change (and enhance) the taste
> of beef in a stew. I noticed a big taste difference the first time I
> did that (and using the exact same recipe)
>
> G.
>
It definitely makes a difference, Gary. I always brown pot roast or
cubes of beef for stew; it doesn't matter if I'm cooking it in the
crockpot or the oven. The taste is greatly enhanced.

I don't cook things like hamburgers or steaks with the goal of getting a
crust on them. Browning ground beef (say a pound at a time, not
*burgers*) to me just means cook until most of the pink is gone. That's
for things like spaghetti with meat sauce. Burgers, I like pink in the
middle. Ditto, steaks. They get browned, sure, but they're also still
very juicy.

Jill

I like it somewhere between not-pink and a crust.

"Kalmia" > wrote in message
...
>I like it somewhere between not-pink and a crust.

ditto.

On 14/09/2014 9:27 AM, Gary wrote:
> graham wrote:
>>
>> On 14/09/2014 9:00 AM, Gary wrote:
>>> I used to occasionally make a beef stew in the crockpot and I always
>>> used raw beef chunks. Then I tried browning them on all sides and the
>>> taste was enhanced very muchly. It certainly does make a difference.
>>>
>> The instruction often says "brown to seal in all the juices". What it
>> really means is that the blood doesn't ooze out and form a scum.
>
> It's not just sealing in blood though. It's a carmelization thing or
> whatever. Pan searing first really does change (and enhance) the taste
> of beef in a stew. I noticed a big taste difference the first time I
> did that (and using the exact same recipe)
>
> G.
>
I agree about the taste but the the sealing does enhance the overall
appeal when you don't get a lot of scum, which is just congealed blood.
I've also noticed that some recipes suggest 2-3 minutes is sufficient to
brown the meat. I think many chefs/cookbook writers have Dali-esque clocks.
Graham

On Sunday, September 14, 2014 11:15:52 AM UTC-4, graham wrote:
> On 14/09/2014 9:00 AM, Gary wrote:
>
> > l not -l wrote:
>
> >>
>
> >> On 14-Sep-2014, Travis McGee > wrote:
>
> >>
>
> >>> I see this all the time in recipes, but I have never been sure as to
>
> >>> what it means. Does it mean brown to the point that there is a crispy
>
> >>> crust, or does it just mean to cook until the pinkness is gone?
>
> >>
>
> >> What do you prefer? I've always interpreted it to be an aesthetic thing;
>
> >> remove the pink. However, depending on the intended use, I might let it get
>
> >> a little crusty. The crust seems a good idea if the maillard reaction, or
>
> >> crunch, would enhance the dish; but, if it gets overpowered by other aspects
>
> >> of the dish, it seems unnecessary. While I never gave it much, if any,
>
> >> thought, my take is - it all depends.
>
> >
>
> > I used to occasionally make a beef stew in the crockpot and I always
>
> > used raw beef chunks. Then I tried browning them on all sides and the
>
> > taste was enhanced very muchly. It certainly does make a difference.
>
> >
>
> The instruction often says "brown to seal in all the juices". What it
>
> really means is that the blood doesn't ooze out and form a scum.
>
> Graham

It's not blood, you half-wit.

http://www.todayifoundout.com/index....-is-not-blood/

On 9/14/2014 5:00 AM, Gary wrote:
> l not -l wrote:
>>
>> On 14-Sep-2014, Travis McGee > wrote:
>>
>>> I see this all the time in recipes, but I have never been sure as to
>>> what it means. Does it mean brown to the point that there is a crispy
>>> crust, or does it just mean to cook until the pinkness is gone?
>>
>> What do you prefer? I've always interpreted it to be an aesthetic thing;
>> remove the pink. However, depending on the intended use, I might let it get
>> a little crusty. The crust seems a good idea if the maillard reaction, or
>> crunch, would enhance the dish; but, if it gets overpowered by other aspects
>> of the dish, it seems unnecessary. While I never gave it much, if any,
>> thought, my take is - it all depends.
>
> I used to occasionally make a beef stew in the crockpot and I always
> used raw beef chunks. Then I tried browning them on all sides and the
> taste was enhanced very muchly. It certainly does make a difference.
>

If you want to make a special beef stew, brown the meat on a charcoal
grill first then cook it in a crockpot. These days, I may or may not
dredge meat in flour and brown. I'm quite alright with just dumping it
in a pot and stewing it.

graham wrote:
>
>The instruction often says "brown to seal in all the juices".

Crappy recipies say that... browning doesn't seal in any
juices... in fact the more meat is browned the less juices it will
contain.

On 14/09/2014 10:41 AM, wrote:
> On Sunday, September 14, 2014 11:15:52 AM UTC-4, graham wrote:
>> On 14/09/2014 9:00 AM, Gary wrote:
>>
>>> l not -l wrote:
>>
>>>>
>>
>>>> On 14-Sep-2014, Travis McGee > wrote:
>>
>>>>
>>
>>>>> I see this all the time in recipes, but I have never been sure as to
>>
>>>>> what it means. Does it mean brown to the point that there is a crispy
>>
>>>>> crust, or does it just mean to cook until the pinkness is gone?
>>
>>>>
>>
>>>> What do you prefer? I've always interpreted it to be an aesthetic thing;
>>
>>>> remove the pink. However, depending on the intended use, I might let it get
>>
>>>> a little crusty. The crust seems a good idea if the maillard reaction, or
>>
>>>> crunch, would enhance the dish; but, if it gets overpowered by other aspects
>>
>>>> of the dish, it seems unnecessary. While I never gave it much, if any,
>>
>>>> thought, my take is - it all depends.
>>
>>>
>>
>>> I used to occasionally make a beef stew in the crockpot and I always
>>
>>> used raw beef chunks. Then I tried browning them on all sides and the
>>
>>> taste was enhanced very muchly. It certainly does make a difference.
>>
>>>
>>
>> The instruction often says "brown to seal in all the juices". What it
>>
>> really means is that the blood doesn't ooze out and form a scum.
>>
>> Graham
>
> It's not blood, you half-wit.
>
> http://www.todayifoundout.com/index....-is-not-blood/
>
Go **** yourself!

On Sunday, September 14, 2014 3:57:44 PM UTC-4, graham wrote:
> On 14/09/2014 10:41 AM, wrote:
>
> > On Sunday, September 14, 2014 11:15:52 AM UTC-4, graham wrote:
>
> >> On 14/09/2014 9:00 AM, Gary wrote:
>
> >>
>
> >>> l not -l wrote:
>
> >>
>
> >>>>
>
> >>
>
> >>>> On 14-Sep-2014, Travis McGee > wrote:
>
> >>
>
> >>>>
>
> >>
>
> >>>>> I see this all the time in recipes, but I have never been sure as to
>
> >>
>
> >>>>> what it means. Does it mean brown to the point that there is a crispy
>
> >>
>
> >>>>> crust, or does it just mean to cook until the pinkness is gone?
>
> >>
>
> >>>>
>
> >>
>
> >>>> What do you prefer? I've always interpreted it to be an aesthetic thing;
>
> >>
>
> >>>> remove the pink. However, depending on the intended use, I might let it get
>
> >>
>
> >>>> a little crusty. The crust seems a good idea if the maillard reaction, or
>
> >>
>
> >>>> crunch, would enhance the dish; but, if it gets overpowered by other aspects
>
> >>
>
> >>>> of the dish, it seems unnecessary. While I never gave it much, if any,
>
> >>
>
> >>>> thought, my take is - it all depends.
>
> >>
>
> >>>
>
> >>
>
> >>> I used to occasionally make a beef stew in the crockpot and I always
>
> >>
>
> >>> used raw beef chunks. Then I tried browning them on all sides and the
>
> >>
>
> >>> taste was enhanced very muchly. It certainly does make a difference.
>
> >>
>
> >>>
>
> >>
>
> >> The instruction often says "brown to seal in all the juices". What it
>
> >>
>
> >> really means is that the blood doesn't ooze out and form a scum.
>
> >>
>
> >> Graham
>
> >
>
> > It's not blood, you half-wit.
>
> >
>
> > http://www.todayifoundout.com/index....-is-not-blood/
>
> >
>
> Go **** yourself!

I know, pookie! I'm also angry that you're wrong and that you're a half-wit. Frustrating, isn't it?

"Gary" > wrote in message ...
>l not -l wrote:
>>
>> On 14-Sep-2014, Travis McGee > wrote:
>>
>> > I see this all the time in recipes, but I have never been sure as to
>> > what it means. Does it mean brown to the point that there is a crispy
>> > crust, or does it just mean to cook until the pinkness is gone?
>>
>> What do you prefer? I've always interpreted it to be an aesthetic thing;
>> remove the pink. However, depending on the intended use, I might let it
>> get
>> a little crusty. The crust seems a good idea if the maillard reaction,
>> or
>> crunch, would enhance the dish; but, if it gets overpowered by other
>> aspects
>> of the dish, it seems unnecessary. While I never gave it much, if any,
>> thought, my take is - it all depends.
>
> I used to occasionally make a beef stew in the crockpot and I always
> used raw beef chunks. Then I tried browning them on all sides and the
> taste was enhanced very muchly. It certainly does make a difference.

And I noticed no difference. I used to always brown and now I don't.

To brown put the meat in a lightly oiled hot pan (or you can oil the
meaty instead). The meat will stick. Leave it (no poking) and it
will release itself. Repeat on all sides.

The result is that the meat will have areas that are a dark brown
mahogany color. Make sure you use any brown bits that are left
stuck to the pan.

For hamburger I've never properly understood the term browning.
What happens is that the hamburger releases a lot of water and
steams rather than browns. I usually cook off the water until it
browns. However, at that stage the meat is fully cooked.

http://www.richardfisher.com

On Sun, 14 Sep 2014 09:41:09 -0700 (PDT), wrote:

>On Sunday, September 14, 2014 11:15:52 AM UTC-4, graham wrote:
>> On 14/09/2014 9:00 AM, Gary wrote:
>>
>> > l not -l wrote:
>>
>> >>
>>
>> >> On 14-Sep-2014, Travis McGee > wrote:
>>
>> >>
>>
>> >>> I see this all the time in recipes, but I have never been sure as to
>>
>> >>> what it means. Does it mean brown to the point that there is a crispy
>>
>> >>> crust, or does it just mean to cook until the pinkness is gone?
>>
>> >>
>>
>> >> What do you prefer? I've always interpreted it to be an aesthetic thing;
>>
>> >> remove the pink. However, depending on the intended use, I might let it get
>>
>> >> a little crusty. The crust seems a good idea if the maillard reaction, or
>>
>> >> crunch, would enhance the dish; but, if it gets overpowered by other aspects
>>
>> >> of the dish, it seems unnecessary. While I never gave it much, if any,
>>
>> >> thought, my take is - it all depends.
>>
>> >
>>
>> > I used to occasionally make a beef stew in the crockpot and I always
>>
>> > used raw beef chunks. Then I tried browning them on all sides and the
>>
>> > taste was enhanced very muchly. It certainly does make a difference.
>>
>> >
>>
>> The instruction often says "brown to seal in all the juices". What it
>>
>> really means is that the blood doesn't ooze out and form a scum.
>>
>> Graham
>
>It's not blood, you half-wit.
>
>http://www.todayifoundout.com/index....-is-not-blood/

Yep! Myoglobin! What makes red meant red. Myoglobin stores O2 in the
muscle tissue for those times when muscle contraction cuts off the
blood flow and it's commensuratre oxygen and CO2 transfer function to
the muscle tissue. It's what allows animals with "red meat" to run
farther and longer.

John Kuthe...

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

On Mon, 15 Sep 2014 06:17:39 -0700 (PDT), Helpful person
> wrote:

> To brown put the meat in a lightly oiled hot pan (or you can oil the
> meaty instead). The meat will stick. Leave it (no poking) and it
> will release itself. Repeat on all sides.
>
> The result is that the meat will have areas that are a dark brown
> mahogany color. Make sure you use any brown bits that are left
> stuck to the pan.
>
> For hamburger I've never properly understood the term browning.
> What happens is that the hamburger releases a lot of water and
> steams rather than browns. I usually cook off the water until it
> browns. However, at that stage the meat is fully cooked.
>
I'm pretty much in your camp except I use pre-heated cast iron to
brown, so I don't bother with oil and there's no sticking. This is a
new to me piece of me labeled "banana shank" that had almost zero fat
but it was covered with silver connective tissue that I removed (for
the most part). http://oi58.tinypic.com/2w2k6ts.jpg It's used for
Taiwanese and Vietnamese soup, but I'm going Western with it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 15 Sep 2014 07:49:38 -0700, sf > wrote:

snip
This is a
>new to me piece of me labeled "banana shank" that had almost zero fat
>but it was covered with silver connective tissue that I removed (for
>the most part). http://oi58.tinypic.com/2w2k6ts.jpg It's used for
>Taiwanese and Vietnamese soup, but I'm going Western with it.

I had to look up banana shank. I had never heard of it before. From
the looks of it, it is a leg muscle.
Janet US

On Mon, 15 Sep 2014 09:16:15 -0600, Janet Bostwick
> wrote:

> On Mon, 15 Sep 2014 07:49:38 -0700, sf > wrote:
>
> snip
> This is a
> >new to me piece of me labeled "banana shank" that had almost zero fat
> >but it was covered with silver connective tissue that I removed (for
> >the most part). http://oi58.tinypic.com/2w2k6ts.jpg It's used for
> >Taiwanese and Vietnamese soup, but I'm going Western with it.
>
> I had to look up banana shank. I had never heard of it before. From
> the looks of it, it is a leg muscle.

Yes. http://en.wikipedia.org/wiki/Beef_shank It was new to me too,
that's why I bought it. Not a fan of bones, so this seemed like a good
way to get away from that and still be able cook shank meat. I used
red wine and Western seasonings, but my store is stocking it now
because we have such a high number of Asians who shop there.
http://chinesegrandma.com/2012/01/ch...f-noodle-soup/
http://cargocollective.com/xiaobaoki...sed-Beef-Shank
They really do need to educate their "butchers" about this cut because
the one I asked about it didn't even know as much as I could guess.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Depends on what your trying to make. Most often a nice deep brown is good..occasionally not. For example when making chili or stroganoff you want to just "gray" the meat. For roasts and soups..stews..brown the heck out of it. There ya go.

On Monday, September 15, 2014 11:39:17 AM UTC-5, sf wrote:
> On Mon, 15 Sep 2014 09:16:15 -0600, Janet Bostwick
>
> > wrote:
>
>
>
> > On Mon, 15 Sep 2014 07:49:38 -0700, sf > wrote:
>
> >
>
> > snip
>
> > This is a
>
> > >new to me piece of me labeled "banana shank" that had almost zero fat
>
> > >but it was covered with silver connective tissue that I removed (for
>
> > >the most part). http://oi58.tinypic.com/2w2k6ts.jpg It's used for
>
> > >Taiwanese and Vietnamese soup, but I'm going Western with it.
>
> >
>
> > I had to look up banana shank. I had never heard of it before. From
>
> > the looks of it, it is a leg muscle.
>
>
>
> Yes. http://en.wikipedia.org/wiki/Beef_shank It was new to me too,
>
> that's why I bought it. Not a fan of bones, so this seemed like a good
>
> way to get away from that and still be able cook shank meat.

Today's lunch will be shank that I braised for ~12 hours, leftover mashed
potatoes, baby cut carrots microwaved to tender, and gravy made from the
braising liquid, corn starch, S&P, and a tiny bit of MSG. I eat well at
work.

--Bryan

On Tue, 16 Sep 2014 03:18:05 -0700 (PDT), Bryan-TGWWW
> wrote:

> I eat well at work.

Sounds like you do!



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 16 Sep 2014 08:01:03 -0700, koko > wrote:
snip
>It's glutamates that give you that umami flavor. Tomatoes in
>particular are high on the list, as well as mushrooms, celery and
>spinach, also fish sauce. I make dashi and use a bit of it in gravies
>and sauces, that adds umami also.
>I keep kombu seaweed on hand and sometimes cut off a piece of it and
>throw it in the pot of whatever I'm making. It's great to throw in
>about a 1" piece in the water while making rice.
>
>Hope that helps.
>
>koko

That explains why tomatoes and mushrooms are my favorites.
Janet US

On Tue, 16 Sep 2014 09:30:18 -0600, Janet Bostwick
> wrote:

> On Tue, 16 Sep 2014 08:01:03 -0700, koko > wrote:
> snip
> >It's glutamates that give you that umami flavor. Tomatoes in
> >particular are high on the list, as well as mushrooms, celery and
> >spinach, also fish sauce. I make dashi and use a bit of it in gravies
> >and sauces, that adds umami also.
> >I keep kombu seaweed on hand and sometimes cut off a piece of it and
> >throw it in the pot of whatever I'm making. It's great to throw in
> >about a 1" piece in the water while making rice.
> >
> >Hope that helps.
> >
> >koko
>
> That explains why tomatoes and mushrooms are my favorites.

I think I read somewhere that worcestershire sauce (L&P) does it too.
I use just a few drops of it for gravy. If you can taste the
worcestershire, you've used too much.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 16 Sep 2014 10:17:36 -0700, sf > wrote:

>On Tue, 16 Sep 2014 09:30:18 -0600, Janet Bostwick
> wrote:
>
>> On Tue, 16 Sep 2014 08:01:03 -0700, koko > wrote:
>> snip
>> >It's glutamates that give you that umami flavor. Tomatoes in
>> >particular are high on the list, as well as mushrooms, celery and
>> >spinach, also fish sauce. I make dashi and use a bit of it in gravies
>> >and sauces, that adds umami also.
>> >I keep kombu seaweed on hand and sometimes cut off a piece of it and
>> >throw it in the pot of whatever I'm making. It's great to throw in
>> >about a 1" piece in the water while making rice.
>> >
>> >Hope that helps.
>> >
>> >koko
>>
>> That explains why tomatoes and mushrooms are my favorites.
>
>I think I read somewhere that worcestershire sauce (L&P) does it too.
>I use just a few drops of it for gravy. If you can taste the
>worcestershire, you've used too much.

my friend used to make a gravy for her brisket pot roast. I could
never figure out what that special little hm-m-m-m taste was. She
finally told me she used Worcestershire. Didn't matter a bit. She
made the best darned brisket pot roast and gravy and even with her
standing over me I couldn't make it taste the same. It's all in the
wrist I think
Janet US

Janet Bostwick wrote:
>
>my friend used to make a gravy for her brisket pot roast. I could
>never figure out what that special little hm-m-m-m taste was. She
>finally told me she used Worcestershire. Didn't matter a bit. She
>made the best darned brisket pot roast and gravy and even with her
>standing over me I couldn't make it taste the same. It's all in the
>wrist I think

Not gonna comment on that wrist sauce... hehe

On Tuesday, September 16, 2014 6:43:35 PM UTC-5, Brooklyn1 wrote:
> Janet Bostwick wrote:
>
> >
>
> >my friend used to make a gravy for her brisket pot roast. I could
>
> >never figure out what that special little hm-m-m-m taste was. She
>
> >finally told me she used Worcestershire. Didn't matter a bit. She
>
> >made the best darned brisket pot roast and gravy and even with her
>
> >standing over me I couldn't make it taste the same. It's all in the
>
> >wrist I think
>
>
>
> Not gonna comment on that wrist sauce... hehe

Missing your brother's hand-jobs?

--Bryan