Brown

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The process of cooking food quickly on a high heat setting in order to create a thick, flavorful crust on all of the surfaces of the items being cooked. In order to brown food, such as meat, a small quantity of oil is added to a skillet over high heat and the meat is quickly seared on all sides to add color to the surfaces. This process keeps the meat tender without overcooking the interior of the meat so that it retains a pinker color. This is especially beneficial for foods that will continue to cook with a second cooking method, such as braising or stewing. After browning meat, small particles of the meat remain in the pan, which are used to create a "fond" that can be deglazed to provide additional flavor to the food being prepared.

USDA Nutrition Facts

Serving Size1 cup packed
Calories380
Protein0g
Total Fat0g
Total Carbohydrates98g
Dietary Fiber0g
Sugars97g
Potassium133mg
Sodium28mg
Cholesterol0mg
Serving Size1 tbsp
Calories367
Protein10g
Total Fat9g
Total Carbohydrates59g
Dietary Fiber2g
Potassium262mg
Sodium4843mg
Cholesterol3mg
Serving Size1 package
Calories380
Protein8g
Total Fat11g
Total Carbohydrates59g
Dietary Fiber3g
Sugars9g
Potassium367mg
Sodium5053mg
Cholesterol12mg

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