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"Brown on all sides"

lamb_da_calculus | Jan 4, 201502:16 PM     36

In recipes for braises the common procedure is cut up meat -> brown on all sides -> stew for a while.

But how do you interpret "brown on all sides"? The meat is usually cut into rough rectangles, so technically there are 6 sides. I only ever do top and bottom. Does anyone actually turn to all 6 sides? Have I been misinterpreting this all along? I'm browning pieces of chuck steak for beef bourguignon right now and wondering.

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