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Browning

Browning

Advice, Questions, and Discussions 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!
- Posted by:Andrea Young
- December 11, 2015
- Updated over 3 years ago
- browning
- Beef
- fond
- 4068 views
- 10 Comments
Do I need to take cut zucchini out of citric acid bath or can it stay in there for a couple hours?
- Posted by:micheleinmaryland
- August 5, 2012
- Updated almost 7 years ago
- 2468 views
- 1 Comment
How long will clarified butter last without refrigeration?
- Posted by:Robo
- June 23, 2012
- Updated almost 7 years ago
- Butter
- Sauté
- browning
- 1486 views
- 1 Comment
A question about a recipe: Chicken , Sausage and Red Pepper Paella

Recipe Question For: Chicken, Sausage, and Red Pepper Paella
- Posted by:abg5043
- June 13, 2012
- Updated about 7 years ago
- 1416 views
- 3 Comments
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?
- Posted by:allyeats
- April 15, 2012
- Updated about 7 years ago
- Pastry
- Quiche
- browning
- reheating
- 2242 views
- 4 Comments

Showing 1-5 of 5 results