Book Prep: How To Brown Meat


In the next few weeks, we are going to get you as “prepped” as possible for all the fabulous recipes our book has to offer–it’s out on May 24th!–with our first official video series on BGSK. Last week, we brought you How-To Devein Shrimp (it’s cheaper to buy ’em shell on) and today, we’re moving onto browning meat.

In many of the recipes in In the Small Kitchen, the instructions begin by telling you to brown meat. But if you’re not a seasoned cook–and hey, we weren’t all that seasoned when we started this blog–you may want to know more about that. What is browning? Does it involve chocolate? Or brown sugar?

Whatever your questions, you’ll want to check out these step-by-step instructions for some of the basic techniques written about at length in the “Prep School” section of our book, and now–here!–on our site too. Recipes in the book include a top-secret, heart-winning Beer Beef Stew and a BGSK version of Paella. But if you’re too hungry to wait, these blog recipes also feature browned meat--Late Summer Chicken Stew, Creamy Chicken-Chorizo Casserole, and Slow-Cooker Beef Stew with Red Wine.

Stay tuned for more book prep videos to come over the next few weeks!

From our kitchen, getting prepped (and excited) for our book, to yours,


(Special thanks to Oscar of Rivaucci for doing such a fantastic job with these videos!)

Posted in: Glossary, How To
  • BreBeauty

    Great tutorial! You both look fantastic! :)

  • Frankie

    I never thought of browning meat in a deep casserole instead of the saute pan I use. That must be why I am a total greaseball after browning meat, along with a few second-degree burns. Never cook in a camisole.

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