Brown

Culinary definition of brown:  Literally, to cook meat in some form of fat, in a skillet, until brown (surface).  Browning is sometimes done under the broiler.  See also Sear.

C@H FOOD FOR THOUGHT
To brown something is NOT to cook it through, rather to sear and caramelize the surface of meat so that further cooking can take place at a lower temperature.   As in 'brown meat on both sides' before braising' (...or stewing or roasting). 

We don't recommend broiler browning as things can go very badly wrong quickly, and the addition of fat when browning in a skillet, makes for more delicious flavour and a softer 'crust'.  See caramelize for more useful C@H notes.

✭ ✭ ✭ Debunking a myth.  Contrary to culinary lore about caramelizing/searing/browning meat before cooking to desired doneness - such does not actually seal in the juices as prescribed in many recipes, rather its value is in using high heat to caramelize a protein's (meat's) natural sugars, thereby adding texture, flavour and colour.  The only way to truly seal in juices when cooking meat is to use a method known as 'sous vide', which involves sealing ingredients in an airtight bag before cooking them slowly at precisely controlled temperatures inside a water bath.

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