Cooking and Baking

Browning Meat

Looking through yesterday's NYTimes food section and found the beef adobo recipe. Short ribs, browned on top of the stove before putting them in the oven w/ sauce. 3 lbs. short ribs, medium heat on the skillet. "Brown well on all sides, 4 to 6 minutes."

And that got me thinking. It always takes me longer to brown things than recipes call for. Standard gas stove, use highest BTU burner, no matter how much I have the heat cranked up, never as fast as the recipe calls for. Short ribs here are often in short rectangles or squares, so they, like beef or pork for a stew, have 6 sides. So browning on all sides takes a while, certainly more than 1 minute per side.

My gripe isn't with this particular recipe, which I probably will make and enjoy. My question is am I the outlier here? I've been cooking for umpty-ump years, so I'm way not a rookie, and it's just always taken longer to get that nice brown surface and the resultant debris in the pan.


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