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?