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    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 1 year ago
      • browning
      • Beef
      • fond
      • 15290 views
      • 12 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 about 10 years ago
      • Zucchini
      • browning
      • citric acid bath
      • 3088 views
      • 1 Comment
    • How long will clarified butter last without refrigeration?

      • Posted by:Robo
      • June 23, 2012
      • Updated about 10 years ago
      • Sauté
      • Butter
      • browning
      • 2106 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 10 years ago
      • Recipe Questions
      • Chicken
      • browning
      • 2346 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 over 10 years ago
      • Quiche
      • Pastry
      • browning
      • reheating
      • 3389 views
      • 4 Comments
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