All other things being equal, does it make a difference if you brown your meat?

Discussion in 'Bad Dog Cafe' started by Phrygian77, Oct 2, 2021.

  1. Phrygian77

    Phrygian77 Friend of Leo's Gold Supporter

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    Gary Yost (of Yosties) once told me that he used the leanest beef he could buy because the fat was waste that he had to skim off, and ultimately had to use more ground beef if it wasn't lean. So, when I make chili sauce, I usually buy 93% lean.
     
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  2. Toto'sDad

    Toto'sDad Tele Axpert Ad Free Member

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  3. jays0n

    jays0n Tele-Holic

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    How thick is the finish? Also is the replacement chef drunk?
     
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  4. JL_LI

    JL_LI Poster Extraordinaire

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    The first rule of cooking chili is to brown the spices first. Brown the chopped or thinly sliced garlic, chili powder, cumin, epazote, black pepper, and your secret ingredient first in a little oil before browning the meat. Browning the spices releases their flavor. When you brown the meat in the spices, it will become infused with flavor.
     
  5. Jupiter

    Jupiter Telefied Silver Supporter

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    No offense but I swear to god I never would’ve guessed that was food.
     
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  6. Obsessed

    Obsessed Telefied Silver Supporter

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    Browning the meat adds something to the bottom of the pan for additional ingredients. Not sure what it adds, but I always brown the meat.
     
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  7. Obsessed

    Obsessed Telefied Silver Supporter

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    I was a strict vegetarian for almost 15 years. I miss tempeh. Did you make that yourself?
     
  8. dsutton24

    dsutton24 Doctor of Teleocity Ad Free Member

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    You're an Army cook?
     
  9. telemnemonics

    telemnemonics Telefied Ad Free Member

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    I think it’s the French who refer to that in “deglazing the pan” after serving what was cooked, so the browned stuff remaining is full of flavor snd used to quickly make a sauce. IOW yeah, browned is tasty!
     
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  10. Dismalhead

    Dismalhead Poster Extraordinaire

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  11. telemnemonics

    telemnemonics Telefied Ad Free Member

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    I agree with browning or st least heating the spices in oil as opposed to putting them in after liquid or saucy post browning happens.
    But most spices do not go in before the meat, I only put cumin in that early which flavors the meat, and various spices go in at different times depending on how much heating in oil tastes good. Black pepper and oregano get bitter if browned too much. Garlic I also don’t want to over brown or over cook!

    Spices put in late so they boil though is terrible!
     
  12. Phrygian77

    Phrygian77 Friend of Leo's Gold Supporter

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    Thick enough you could eat it upside down. Only the replacement chef could be drunk.
     
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  13. haggardfan1

    haggardfan1 Friend of Leo's

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    Rachael Ray says when browning meat, color is flavor!

    I used to work nights and watch TV in the mornings, don't judge me! :D
     
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  14. Obsessed

    Obsessed Telefied Silver Supporter

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    I actually do this with venison butterfly steaks where I brown the meat in butter and Worcestershire sauce. When I am done cooking I stir and pour whatever is on the bottom over steamed baby carrots.
     
  15. Wipey

    Wipey TDPRI Member

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    I only skip browning the beef for solid state or modeling chili.
     
  16. Nightclub Dwight

    Nightclub Dwight Friend of Leo's

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    I'm FOND of that as well!
     
  17. Addnine

    Addnine Tele-Holic

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    lol. No, that'sjust a Google pic. We buy ours from little family company in Vermont. Tempe is delicious, but it's almost impossible to talk people into trying it, since they inevitably ask what it is, and when they hear "molded soybeans," the coversation is pretty much over. We do make our own Kimchi, which might be my favorite food tbh.
     
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  18. Addnine

    Addnine Tele-Holic

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    I know.It looks like a terrible culinary accident, which it quite likely originally was. It IS delicious, but I have very little luck getting people to try it, given that it actually is moldy soy beans.
     
  19. Doctorx33

    Doctorx33 Friend of Leo's

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  20. thechad

    thechad Tele-Holic

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    does it taste like cheese?
     
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