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
Envy-free item assignment the agents' utilities are not additive, the MNW solution is not necessarily EF1; but if the agents' utilities are at least submodular, the MNW solution satisfies a weaker property called "Marginal-Envy-Freeness except-1-item" (MEF1). There is an alternative criterion called Envy-freeness-except-cheapest (EFx): For each two agents A and B, if we remove from the bundle of B "any" item, then A does not envy B. EFx is strictly stronger than EF1. As of this writing, it is not known whether EFx allocations always exist. Given an allocation "X", define the envy ratio of "i" in "j" as: so the ratio is