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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 .
Browning Fuji apple - 32 minutes in 16 seconds (video). Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology.
Light (or "white") roux provides little flavor other than a characteristic richness to a dish, and is used in French cooking and some gravies or pastries throughout the world. [citation needed] Darker roux is made by browning the flour in oil for a longer time and adds a distinct nutty flavor to a dish.
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To lay spoons and other cooking utensils, to prevent cooking fluids from getting onto countertops Sugar thermometer: Candy thermometer: Measuring the temperature, or stage, of sugar Tamis: Drum sieve: Used as a strainer, grater, or food mill. A tamis has a cylindrical edge, made of metal or wood, that supports a disc of fine metal, nylon, or ...
The browning is the result of a Maillard reaction altering the flavor of the bread and making it crispier in texture. The firm surface is easier to spread toppings on and the warmth can help spreads such as butter reach its melting point. Toasting is a common method of making stale bread more palatable.