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Ingredients. Butter mixture: 1 cup (2 sticks) unsalted butter. 1 tablespoon espresso powder. 1 coffee ice cube. Batter mixture: 4 large eggs. 1 tablespoon vanilla paste or extract
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Similar techniques, such as browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed 150 °C (300 °F) [1], so searing requires the meat surface be free of water, which boils at around ...
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 .
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The browning is caused by the caramelization of sugars and the Maillard reaction. Maillard browning occurs when "sugars break down in the presence of proteins. Because foods contain many different types of sugars and proteins, Maillard browning contributes to the flavour of a wide range of foods, including nuts, roast beef, and baked bread."
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