Browning Meat: learning new things after almost a decade of cooking…

December 29, 2017

So I’ve been cooking for myself since I was 18. For a while I was vegetarian. We didn’t eat a lot of meat when I was growing up and I honestly didn’t know how to cook a lot of types or cuts of meat.

Fast forward 6 years. I’m 24, living with roommates and learning how to cook meat for the first time. I’m cooking pork chops, all kinds of chicken, and ground beef. But, because I am stubborn in addition to mostly being self-taught, I have no idea the power of browning meat before adding it to things like curry and soup.

Fast forward two more years and here I am at 26 years old. AND I JUST LEARNED HOW TO BROWN MEAT THIS YEAR.

I went through 8 years of cooking without browning meat before adding it into anything.

And let me tell you.

The flavor of the meat has drastically improved.

I made a curry recently and ended up browning the meat before adding it to the curry. Spicing the meat combined with browning first makes all of the difference. (Recipe in a blog post to follow.)

Huh I wonder why?!

Probably because I have been cooking from my head (read: limited knowledge and experience), not recipes, and not learning new things out of sheer lack of desire. But that has all changed. I’ve been cooking from recipes for almost a year now, I’ve made a bunch of new dishes, used new spices, learned new techniques, and re-developed my love for cooking and providing food for those I love.

And this folks is why I’ve started this blog. To document all of those techniques and tricks that I’ve stubbornly refused to learn but now am getting around to learning out of sheer necessity.

Here’s to being open to learning new things!

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