FOOD NEWS
Don't Ever Skip This One Step Before Browning Beef
BY Peggy Aoki
When you brown beef, the Maillard reaction turns its proteins and sugars into flavorful compounds. For that to happen, you should never skip drying the meat before browning it.
The Maillard reaction occurs at about 300 °F, and water turns to steam at 212 °F. Hence, until all the water evaporates, the wet surface of the meat will steam rather than brown.
That, in turn, will leave you with unattractive, gray beef. Plus, if the meat isn't dry before it hits the heat, the moisture will make the oil in your pan splatter dangerously.
This drying step is crucial for pre-seasoned or marinated beef you want to brown, too. Patting the meat's surface dry with a clean paper towel is a go-to technique for many.