Browning (partial cooking) heat and the excess fat is drained off. 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
Data item not necessarily atomic. The complexity of a value depends on the complexity of the property and time component. When looking at databases or XML files, the object is usually identified by an object name or other type of object identifier, which is part of the "data". Properties are defined as columns (table row), properties (object instance) or tags (XML). Often, time is not explicitly expressed and is an attribute applying to the complete data set. Other data collections provide time on the instance level (time series), on column level or even on attribute/property level. Data item A data item describes