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to brown or not to brown?

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to brown or not to brown?

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xiaobao12 | | Mar 28, 2011 09:28 AM

i'm referring to the western method of browning meats vs. the korean method of not browning meats (making kimchi jigae, for example)....

the koreans (my wife included) say that there is no need to brown the meat to develop the flavor. this is different from blanching the meat, which they do sometimes.

the western method seems to always start with browning the meat to develop flavor and render some fat.

thoughts?

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