Browning

Most recipes for stews or casseroles require the meat to be browned before the other ingredients are added so that the meat juices are sealed in and the stew has a good colour. The meat is browned by quickly frying it in hot fat.

Browning also refers to placing already cooked food under a hot grill , or in a hot oven, for a few minutes, to give it a golden-brown colour.

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