Most recipes that call for mince want you to brown it at the start. The browning adds a meatier flavour to the dish, but it also overcooks it. And if you don’t brown the meat, you don’t get as complex a flavour. Serious Eats has a solution: brown only some of the meat.
J. Kenji López-Alt explains the tradeoff between browning or not browning, and what’s happening scientifically during the process.
If you brown very well only some of the meat and then combine it with the rest of the meat, you’ll get the best of both worlds: deep meaty flavour and a tender texture.
For even better results, Kenji recommends starting with chunks of meat.
Hit up the link below for the full set of suggestions.
Ask The Food Lab: On Browning Ground Meat In Recipes [Serious Eats]
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