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Browning Meat

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Most meats can be browned without adding additional oil to the pan since they have a little fat in the meat itself. If it is extra lean, a spraying of cooking spray is all that is needed. When making soups, I brown the meat in the pan I make the soup in so I don't have to wash an additional pan. Brown meat and onions and then add the liquid and the rest of the ingredients.

- Submitted by PEGGYJEAN13 10/27/2010 in Cooking | 0 Comments

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Oil substitute

A great tasty substitute for oil when doing stir fry or browning meat

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My husband likes to take 1/2 to 1 whole onion and slowly cook it until it is translucent and there is a good amount of fluid. We like to use his "onion juice" for stir-fry and for browing meat. It tastes great and adds no fat!

- Submitted by GUNNSGIRL91303 10/27/2010 | 3 Comments | View Secret

Saving On Clean-Up

When browning meat for a sauce, brown the meat in your saucepan. It's not as easy to manage but it does save you from having to do the murderous clean up of the greasy-meat-frying pan.

- Submitted by DTERMIND2LOVEME 10/27/2010 | 1 Comments | View Secret

Brown to save time!

To cut your cooking time in half, pre-brown your lean ground beef, ground turkey and/or saugage. Brown meat beforehand (drain) and freeze the unused portions in a freezer safe container. When it is needed in your recipe all you have to do is thaw it out and add to your dish. Simple & Quick. Belinda4

- Submitted by BAHAMAMAMA101 10/27/2010 | 1 Comments | View Secret

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Browning Meat

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Oil substitute

Saving On Clean-Up

Brown to save time!