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.

--

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.
>
What are the cubes to be used in/for? Would coating in seasoned flour and
left to sit, then perhaps a second coating of flour, be out of the question?

Jill

Stavo dormendo su un bancale di lambro quando il post di Stark mi
desto'

> 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.

That's sad meat, I bet your average meat doesn't do that mess.
I'd go for another butcher/market.
--
Vilco
Think pink, drink rose'

"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.

All I can think is you've gotten injected meat.

nancy

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.

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.

Obviously you have a very low horsepower stove... try using a heavier
gauge pot and cooking smaller cubes in far smaller batches and none
touching each other.

Sheldon

Here's the solution to the problem of browning meat cubes, without
having the thick liquid appear, and ruining the browning. I'm surprised
someone else didn't mention it.
The meat cubes *Must Not Touch Each Other While Browning" !!
If they do, this thick juice will come out, and you will end up
stewing the beef, not browning it. First, dry each piece of meat with a
paper towel. Dredge in flour. Then put in pan of hot oil, making sure
they do not touch each other. Brown the meat thoroughly, then turn and
brown another side--still not touching each otherl
Good luck. Nancree

"Stark" > wrote in message
...
> 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.

You are overcrowding the pan.

Use a heavier pan or Dutch oven - crank up the heat - brown less meat at a time.
Once the meat is in the pan make sure the heat is on HIGH.

Dimitri

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.
>
> --

Sounds like you are using Wallys "enhanced meat". About the only thing
you can do (other than taking it back and getting unadulterated meat
elsewhere) might be to try browing just a few pieces at a time.

nancree wrote:
> Here's the solution to the problem of browning meat cubes, without
> having the thick liquid appear, and ruining the browning. I'm surprised
> someone else didn't mention it.
> The meat cubes *Must Not Touch Each Other While Browning" !!

Actually somebody did *previously* mnention that, me.

Sheldon

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

Sheldon replied to nancree:

>> Here's the solution to the problem of browning meat cubes, without
>> having the thick liquid appear, and ruining the browning. I'm surprised
>> someone else didn't mention it.
>> The meat cubes *Must Not Touch Each Other While Browning" !!
>
> Actually somebody did *previously* mnention that, me.

She obviously has you killfiled, you attention-starved dolt. Can't say I
blame her.

Bob

BOOb Terwilliger wrote:
> Sheldon replied to nancree:
>
> >> Here's the solution to the problem of browning meat cubes, without
> >> having the thick liquid appear, and ruining the browning. I'm surprised
> >> someone else didn't mention it.
> >> The meat cubes *Must Not Touch Each Other While Browning" !!
> >
> > Actually somebody did *previously* mnention that, me.
>
> She obviously has you killfiled,

Don't bet on it.

> you attention-starved dolt. Can't say I blame her.

Talk about attention-starved dolts... you *useless* *mother****er*.

Sheldon

ShelDUMB wrote:

> Talk about attention-starved dolts... you *useless* *mother****er*.

Yes, I *was* talking about attention-starved dolts, and look who responded.

Regarding the "mother****er" thing, I have to tell you that your mother
BEGGED for it, but there aren't enough condoms in the world to make it safe
to **** THAT hosebeast.

Now shut your man-pleaser before I taunt you a second time.

Bob

In article >, jmcquown
> 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.
> >
> What are the cubes to be used in/for? Would coating in seasoned flour and
> left to sit, then perhaps a second coating of flour, be out of the question?
>
> Jill
>
>
Hmmmm. Doing a stew with onions and beer. Flour after browning beef
and lightly carmelizing onions. If you promise the recipe cops won't
bust me I'll give it a try.

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.

Stark wrote:
> In article >, jmcquown
> > 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.
>>>
>> What are the cubes to be used in/for? Would coating in seasoned
>> flour and left to sit, then perhaps a second coating of flour, be
>> out of the question?
>>
>> Jill
>>
>>
> Hmmmm. Doing a stew with onions and beer. Flour after browning beef
> and lightly carmelizing onions. If you promise the recipe cops won't
> bust me I'll give it a try.

I meant flour before browning. Flour, let it "set"; flour again if
necessary. And as others have suggested, don't overcrowd the pan

Jill

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

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.

Haul out the Bar-B-Que, gas is easier. Use tray for veggies, with small
grill holes. Watch close, very fast, works for me.

Gene

"Stark" > wrote in message
...
> 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.