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Cooking questions (and answers) about: browning

I'm browning sirloin, and the fond in the bottom of the pan has burnt parts. Can I use it? Or will the final dish taste of burnt meat? Help!

asked by Andrea Young almost 3 years ago

/ Last answered almost 3 years ago

10 Answers 2,704 Views
Do I need to take cut zucchini out of citric acid bath or can it stay in there for a couple hours?

asked by micheleinmaryland over 6 years ago

/ Last answered over 6 years ago

1 Answer 2,406 Views
How long will clarified butter last without refrigeration?

asked by Robo over 6 years ago

/ Last answered over 6 years ago

1 Answer 1,393 Views
I have a question about step 5 on the recipe "Chicken , Sausage and Red Pepper Paella " from thirschfeld. It says: "Preheat the oven to 400 degrees. Place a 16 inch paella pan or a 12 inch saute pan over medium high heat. Add the olive...

abg5043 asked a question about a recipe over 6 years ago: Chicken, Sausage, and Red Pepper Paella

/ Last answered over 6 years ago

3 Answers 1,416 Views
I baked some mini quiches but the pastry didn't brown very well. Should I reheat them in or out of their pans to increase the browning?

asked by allyeats over 6 years ago

/ Last answered over 6 years ago

4 Answers 2,118 Views