To make brown by scorching slightly; as, to brown meat or flour.
To cook food in butter, oil or fat over a high heat until it becomes "browned" according to cooking directions. Browning ranges from lightly browned to dark golden brown.
Generally, when a recipe says to "brown", it refers to cooking quickly in a hot pan, on the grill or under a broiler until all sides turn golden or brown in color. The purpose is to seal in the juices and add flavor.
To cook food quickly on top the stove (in fat or without fat), under a broiler, or in the oven to develop a richly browned, flavorful surface and help seal in the natural juices.
to seal in moisture and flavor by sauteing, roasting, or broiling food until its surface caramelizes.
Cook in oil or fat until the outer layer of the meat turns to a brown color.
to cook quickly in a hot pan, on the grill or under a broiler until all sides turn golden or brown in color ... more on brown here
Cook until food changes color using a small of fat over a moderate heat.
When you cook in a small amount of oil in order to give some food a small amount of color. When browning, you do not want to cook the food right through.
to cook by high heat, causing the surface of the food to turn dark, imparting a rich cooked flavor
to fry, broil or bake food to deepen it's natural surface color but not cooking it.
cook quickly to sear the outside and lock in juices.
to cook food quickly in a preheated oven, broiler, or skillet to brown the outside.
fry in a pan until it changes color; "brown the meat in the pan"
To produce a brown surface on a food by use of relatively high heat for a brief period of time, giving the food an appetizing color and a richer flavor, keeping the interior moist by sealing in the natural juices.
To cook foods quickly over moderately high heat so that they turn a rich golden brown color.
(verb) To cook quickly over high heat at the beginning or end of a preparation in order to enhance flavour, texture, and appearance.
To fry in fat over high heat in order to sear the outer services of meat so as to seal in the juices.
To cook food quickly at a moderately high heat to brown the surface. May be done on the stove top or under the broiler in the oven.
To put a cooked dish or meringue under the grill or in the oven for a short time to give a golden colour.
To fry food (usually meat) quickly so the outside is cooked and has changed color. When meat is cooked, the outside reaches a higher temperature than the inside, triggering this browning reaction and creating the strongest flavors on the surface. This is sometimes referred to as the Maiilard reaction.
To cook quickly in high heat to give foods a nice brown color and richer flavor.
To cook food quickly over high heat until the surface turns brown. This method allows the juices to stay sealed in and is usually done in a broiler or on a stove top. Chop To cut food into pieces ranging from small (finely chopped) to large (coarsely chopped). See Hash.
to fry something until it turns brown
To cook in a skillet or oven or under a broiler until brown.
To cook briefly in hot fat, allowing a crust (usually brown) to form on all sides and seal the juices. This method also enriches the flavor of the food.
Cook until the food gets light brown. Usually used for frying or baking. Ground beef should usually be browned (use a frying pan) and have the grease drained before adding it to a casserole or meat sauce.
A quick sautéing, pan/oven broiling, or grilling method done either at the beginning or end of meal preparation, often to enhance flavor, texture, or eye appeal.
Cooking method that uses high heat to cause the food's outside surface to turn brown while the inside surface remains moist; adds rich flavor and appetizing color to foods.