Browning (partial cooking) Browning (partial cooking) Browning is the process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions. Ground meat will frequently be browned prior to adding other ingredients and completing the cooking process. The process is commonly used when adding ground meat to casseroles or other prepackaged food products like Hamburger Helper, where the final cooking temperature will not be high enough to initiate the Maillard reaction. It is typically done using a skillet or frying pan, which generally should be preheated to
Once-a-month cooking bulk and taking advantage of sales at the market. Money is also saved on the family budget by having homemade convenience foods which can cut down on the frequency of fast food purchases or home dinner deliveries. Cooking ahead for the freezer can be a healthier alternative to purchasing prepackaged frozen meals at the grocery store, allowing the cook to choose wholesome ingredients and cater to individual food needs (allergies, sensitivities, etc.). Once-a-month cooking The concept of once-a-month cooking (OAMC) is to spend a set amount of time cooking with an end result of having enough meals to last through