#browning

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#braising #ground-beef #stews-and-sauces #baking #texture #caramelisation
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fromTasting Table
1 week ago

The Slow-Cooking Method That Adds More Depth To Ground Beef - Tasting Table

Braising ground beef by browning then simmering partially submerged in stock boosts tenderness and deepens flavor, producing versatile sauces, stews, or soups.
fromBuzzFeed
3 weeks ago

Professional Chefs Are Telling People Not To Make These Common Kitchen Mistakes, And I'm Taking Notes

Home bakers (and particularly Americans) are so terrified of over-baking things that they wildly, tragically underbake them. Some things (brownies, snicker doodles) are best if you just barely bake them, but a lot of things (particularly breads, viennoiserie, some cookies, etc) need to get properly, richly browned. Colour is flavour! Raw flour doesn't taste good! Gelatinise your starches, caramelise some sugars, and crisp up that crust, people!
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