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Browning develops once a food's surface is dry enough and hot enough. Sugars and amino compounds can then react, creating new aromas, flavours and colour. That is why browned mushrooms, roasted vegetables and seared meat taste so different from the same foods when they are steamed.
Dry the surface, use enough heat and give browning time to build flavour.
Pat one ingredient dry, give it room in a hot pan and wait for colour before turning it.
Delicious recipes built on whole foods, a week you can plan with someone else, one shopping list, and clear answers when you want them.
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Better food, made easier.
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