Most good recipes will ask you to brown your food. Whether it's meat or veggies, if it's destined to go straight to a plate or slow cook in the oven, ...
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To brown or not to brown? To cover or not to cover? To strain or not to strain?
Brown food tastes better; we see the color in cooked foods and subconsciously are drawn to it. Our brains know it, but does our mind understand it?
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