Cooking
Browning
sautéing to colour
Cooking in fat over medium-high heat without letting the food release water, deepening the surface colour. The Maillard reaction adds aroma and flavour depth.
When to use
Onion base (start of any stew), the first stage of a meat stew, vegetable side dish, blooming tomato paste.
Common mistake
Starting cold — the food releases water and steams instead of browning. Heat the pan first, then add fat, then the food.
Steps
- Heat the pan dry over medium-high for 1–2 min. A water drop should dance on the surface (Leidenfrost).
- Add the fat. Allow ~20 s to heat; pull back if it nears smoke point.
- Add the ingredient. Don't stir for the first 30 s — surface contact is what builds the brown.
- After that, stir every 1–2 min until the whole batch is flecked with brown.
- Once browned, either add the next ingredient at once or move the food off the pan.