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Browning is typically done using a frying pan, which is generally preheated to a medium high temperature to avoid sticking. In order to brown properly, the meat should first have surface moisture removed. This is usually achieved by patting the meat with a paper towel to remove water. [1] [page needed]
Kitchen Bouquet is a browning and seasoning sauce primarily composed of caramel with vegetable flavorings. It has been used as a flavoring addition for gravies and other foods since the late 19th century. [3] It is currently produced by the Hidden Valley or HV Food Products Company.
The J.H. Filbert company, based in Baltimore, Maryland, US developed the product in 1979 as a low-cost alternative to butter for the food service industry. [5] The name originated from a comment by the husband of a company secretary as he sampled the product and it was first marketed to retail consumers in 1981.
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The meat is removed and the majority of the fat is poured off, leaving a small amount with the dried and browned meat juices. The pan is returned to the heat, and a liquid such as vegetable or meat stock , a spirit , wine , or verjuice is added to act as a solvent .
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