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Browning is the process of partially cooking the surface of meat to develop its flavor through various browning reactions and give it a more attractive color. It is a common first step in cooking braised meats and stews .
Béarnaise sauce – Sauce made of clarified butter and egg yolk; Garlic sauce – Sauce with garlic as a main ingredient; Hollandaise sauce – Sauce made of egg, butter, and lemon [8] Mayonnaise – Thick cold sauce; Remoulade – Mayonnaise-based cold sauce [9] Salad cream – Dressing similar to mayonnaise
Also derived from "brown sauce" in Japan tonkatsu sauce [5] has a slight variation in ingredients. A1 Steak Sauce – Brand of brown sauce condiment; Béarnaise sauce – Sauce made of clarified butter and egg yolk; Café de Paris sauce – Butter-based sauce
Heat the oil and 1 tablespoon of the butter in a medium (10-inch) heavy-bottom skillet over medium-high heat. Add the steaks and sear to form a dark crust, about 2 minutes per side.
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Chicken in marinade. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.This liquid, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. [1]
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See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
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