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Browning Meat

Category Meat
Meat is browned to seal in juices and sometimes to help remove excess fat. This page is about browning meat.


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By 2 found this helpful
August 20, 2010

I use browned ground meat a lot. I like to remove as much of the liquefied fat as possible after browning to make the dish healthier. To do this, I place the skillet on something so that it rests at a slight angle, and pull all of the ground meat to the upper side.

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By 0 found this helpful
September 8, 2006

When you are preparing a stew or pot roast recipe that calls for browning the meat, put your meat on a rack in a shallow pan and broil on high until the top is browned. Turn it and brown the other side the same way. The fat will drip to the bottom and you will be ready to continue with your recipe. If you are adding carrots and other vegetables to your dinner, you can clean them under running water with a small natural bristle brush, rather then peel off the extra nutrients contained in the skin.

By Bobbie G from Rockwall, TX

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May 26, 20040 found this helpful

When browning meat, sprinkle a little salt in the pan before you add the meat and it will be less likely to stick.

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