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
Item-item collaborative filtering Item-item collaborative filtering Item-item collaborative filtering, or item-based, or item-to-item, is a form of collaborative filtering for recommender systems based on the similarity between items calculated using people's ratings of those items. Item-item collaborative filtering was invented and used by Amazon.com in 1998. It was first published in an academic conference in 2001. The authors of that paper, Badrul Sarwar, George Karypis, Joseph Konstan, and John Riedl, won the 2016 "Test of Time Award" for their paper "Item-based collaborative filtering recommendation algorithms". The International World Wide Web Conference committee stated that "this outstanding paper has had a considerable real-world impact".