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Browning meat

Browning meat

Cooking the surface of a piece of meat at a high temperature until browned gives it an attractive colour and deeper flavour.

-Heat a little oil in a casserole or pan over a very high heat.

-When the oil is smoking, add the meat in batches and fry for 2-3 minutes, or until browned.

-Turn the pieces of meat over, using tongs, and cook for a further 1-2 minutes, or until crisp and golden-brown all over.

-Remove the meat from the pan and set aside on a warm plate.

-Repeat the process with the remaining batches of meat.

See recipe in full

Red-cooked pork belly Red-cooked pork belly

By Mike Robinson

Recipes using this technique

Main course

Skill level


Equipment you will need for this technique

  • Casserole (preferably cast-iron) or heavy-based saucepan
  • Tongs

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