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Results tagged with Search options questions only user 53018

Browning meats at high temperatures to achieve the unique golden brown taste on meat created by the Maillard reaction.

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I'm a huge fan of sausages, bratwurst especially. It always says to brown all of the sides, but I always find that they roll around quite a bit while I'm searing them. This makes for an odd …
asked Feb 2 '17 by Anoplexian - Reinstate Monica