You are reading a single comment by @Thick_Hollins and its replies.
Click here to read the full conversation.
-
Pan too cool to start? Cast iron can take time to get to temperature.
-
I brown and then toss in seasoned flour afterwards. A roux approach for thickening works well too. Or brown, get all the veg going. Add flour and fry with veg when its finished softening before you add the liquid (assuming some kind of stew).
Aroogah
wence
@Thick_Hollins
What's the trick to browning cubes of lean beef coated with flour? I was using a cast iron stewing pot. It was on a medium heat at first, plenty of oil and space for the meat, shook the pan regularly to minimise sticking, but it wasn't really browning, and I worried it was just drying out. I raised the heat and before I knew it there was a blackened layer on the bottom and I had to rescue the meat and wash the pan out.
I suspect I should have stuck with a medium heat, and just carried on. Maybe the meat was too moist to start with.