how to brown meat
In this guide, we've linked products that will help you. We only recommend products that we know could really help you. There is no extra cost to you, but we may earn a small commission. But! Please always ask permission and help from a parent or guardian.
Browning meat is very important step in many recipes.
Browning meat caramelizes the meat creating a beautiful rich flavour and colour. It helps the meat keep its shape when it is cooked for a long time. It also adds great flavour!
1. heat up your pan
Place a
heavy-bottomed frying pan
or casserole dish over a high heat and add a little oil. The pan needs to be very hot!
2. season with salt and pepper
Season the meat with
sea salt
and pepper just before cooking – don't season it too early though, because adding salt too early it will draw out moisture and it will dry out the meat.
3. add the meat
When the pan is very hot, add the meat to the pan in batches. Don't add too much to the pan, as it won't brown very well! You should hear the oil ‘sizzle’ as you put the meat in – if it doesn’t, take the meat out and let the pan to heat up for longer before trying again. It needs to sizzle!
4. carefully brown the meat
Cook the meat for approximately 2–3 minutes on each side until it is nicely browned all over. For chunks of meat, cook for 1–2 minutes before stirring it and turning the meat. Don't stir it too often, let it sit!
5. carry on with your recipe!
Take the meat out of the pan and carry on with the instructions of your recipe.
