# 1
Really Brown Your Meat
When a recipe asks you to start by browning the meat, really go for it – it's not the change of colour that's important here, but the flavours it brings with it. Searing meat over a high heat will caramelise the outside, adding an injection of savoury, umami goodness to the finished dish; if you just push it round a warm pan, it'll end up tasting as beige as it looks. Make sure you don't overcrowd the pan either; if the meat starts to steam in its own juices, it will never brown.
- Felicity Cloake, The Guardian's food writer
Really Brown Your Meat
When a recipe asks you to start by browning the meat, really go for it – it's not the change of colour that's important here, but the flavours it brings with it. Searing meat over a high heat will caramelise the outside, adding an injection of savoury, umami goodness to the finished dish; if you just push it round a warm pan, it'll end up tasting as beige as it looks. Make sure you don't overcrowd the pan either; if the meat starts to steam in its own juices, it will never brown.
- Felicity Cloake, The Guardian's food writer
