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Old 10-17-2010, 10:26 PM
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Default The Importnace of Browning

As I made my Pork Paprikash today, I realized that the success or failure of this dish would depend on how well-browned the meat and vegetables were. I remembered seeing this last week on Huffington Post and thought others might enjoy: http://www.huffingtonpost.com/joshua...4.html#s146587
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Old 10-18-2010, 12:15 AM
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Default Re: The Importnace of Browning

more brown, more flavor

mo butter, mo better!
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Old 10-18-2010, 12:23 AM
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Default Re: The Importnace of Browning

That's the truth, UncleRalph! You just can't do it without FAT of some kind.
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Old 10-18-2010, 12:28 AM
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Default Re: The Importnace of Browning

AMEN.

I love, especially now that it is getting cooler here, nice joint pieces/shanks/tails/anything really, browned to he**, removed from pan, go in with my veggies, meat goes back in, a good bottle of something with a few sprigs of herbs and cover. . .stew it away all day. I mean, it is really hard to crew it up.

Too bad chicharon is the only summer time thing I cook down, brown, in it's own fat in the summer, BUT IT IS SO GOOD!
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Old 10-18-2010, 12:44 AM
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Default Re: The Importnace of Browning

Oh, I do love fresh chicharron. Never tasted it until I moved here. It is delightful stuff.
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Old 10-18-2010, 10:19 AM
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Default Re: The Importnace of Browning

That's why so many slow cooker recipes suck.

I always start my cooking in a pot, over the stove then transfer it to the crockpot for the long duration.
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Old 10-18-2010, 11:01 AM
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Default Re: The Importnace of Browning

Quote:
Originally Posted by High Cheese
I always start my cooking in a pot, over the stove then transfer it to the crockpot for the long duration.
Me too, Jeeks. Then, the dish turns out more like braising. It makes all the difference in the world regarding both taste and appearance.
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