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What is Browning and why do we do it?
Browning meat, also known as searing, is when you high heat cook all sides of your meat until a crispy tan/brown color; while leaving the middle to be rare or raw. This technique is only performed with beef and lamb. By doing this the flavor is locked in and also helps hold the meat together when you use the meat in slow cooked recipes such as stew and pot roasts.
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