Lesson 5
Browning and Flavour
Understand why browning needs a dry surface well above boiling, and use it for flavour without burning the food.
Builds on
Grey or brown
Boil a piece of beef and it comes out grey, and it tastes of boiled beef. Roast the same piece, or fry it, and it turns deep brown and smells of Sunday lunch. Toast smells nothing like bread; a fried mushroom tastes nothing like a raw one.
Something happened at the surface of the roast that never happened in the pot. This lesson is about what that is, what it needs and how to get it where you want it.