What is browning food? (Sta je przenje do braon boje hrane?)

Browning is a technique designed to remove excess fat from meat and give it a delicious brown crust by partially browning its surface. This process initiates what is known as the Maillard reaction - named after the French chemist Louis Camille Maillard. This process improves the texture of the meat, giving it a crispy exterior and a delicious roasting aroma.

The Maillard reaction is the caramelization of amino acids and natural sugars in food upon contact with heat above 140°C (284°F). This reaction produces brown pigments. It intensifies and gives a more complex taste to the food.

Frying until brown is usually done in a pan that has been preheated to a medium-high temperature (5 of 6).

Browning is usually used to add flavor to meat, but it can also be used for desserts and vegetables. When frying the ingredients, the pan must be slightly compacted because a crowded surface can lead to a drop in temperature, reduction of the frying effect, release of significant moisture and accumulation of liquid in the pan.

Browning meat also doesn't take long, so it's important to watch the pan carefully to avoid burning the ingredients. By frying until brown, the flavors are retained in the roasted crust, which is both tasty and pleasing to the eye.

 Steps for browning the meat: 

1. The meat should NOT be at room temperature for the browning effect.
2. It is better to salt it and leave it uncovered in the refrigerator overnight so that the surface dries and a better crust is formed.
3. Dry the surface of the meat well with a paper towel.
4. Heat the pan on a medium heat (5 out of 6).
5. Add a small amount of oil or other fat suitable for frying.
6. Place the meat in the hot pan, leaving enough space between the pieces.
7. Fry without moving constantly until the surface turns brown. You can occasionally move or check the meat, but without constantly stirring and turning it over.
8. Turn the meat over and continue frying on the other side.
9. For larger pieces, brown the other sides as well.
10. If you are frying ground meat, separate it during frying and mix occasionally so that as much surface as possible comes into contact with the hot pan.
11. When the meat gets an even brown color, continue with the recipe. Frying until brown is not intended for the meat to be completely cooked from the inside.

 Steps for browning vegetables (frying until brown): 

1. Wash the vegetables.
2. Dry well with a paper towel.
3. Cut the vegetables into roughly equal pieces so that they fry evenly.
4. Heat the pan on a medium heat (5 out of 6).
5. Add a small amount of oil or other suitable fat.
6. Place the vegetables in the hot pan, but do not overcrowd the pan. There should be enough space between the pieces.
7. Leave the vegetables for a while without stirring so that the surface that touches the pan can turn brown.
8. When the underside is golden brown, turn or stir the vegetables and continue browning.
9. Continue frying the vegetables until they get the desired brown color.
10. If the vegetables start to release a lot of water, reduce the amount of vegetables in the pan and fry them in several batches.
11. When the vegetables are browned enough, remove them from the stove or continue with the preparation according to the recipe.

The difference between browning and searing?

• Browning (frying until brown) means frying until nicely browned. 
• Searing - quickly browning on all sides means only briefly frying the surface.

Duration of browning:

• Meat: 4–8 minutes total, turning, until evenly browned.
• Minced meat: 6–10 minutes, separating and stirring.
• Vegetables: 5–10 minutes, depending on the type and size of the pieces.

Duration of searing:

• Meat: 2–4 minutes per side, depending on thickness and type of meat. Thin slices: 1–2 minutes per side. Thicker pieces: 2–4 minutes per side, so the meat can be further cooked at a lower temperature if necessary.
• Vegetables: 30 seconds–2 minutes per side, depending on thickness.

It is important that the pan is very hot and that the surface fries quickly. Searing quickly on all sides is not long frying the meat until the end, it is the phase of making a strong crust.

Conclusion:

• Moisture is the enemy of browning, so whatever you're frying, make sure it's as dry as possible.
• Never overcrowd the pan in which you want to fry food - as the food is fried, it releases moisture, but if the pan is overcrowded, that moisture is retained and prevents browning.
• Fats such as oil and butter can help food darken, as fat is a good conductor of heat.

Browning is part of the Food preparation methods series.

Przenje do braon boje (en. browning) je tehnika osmisljena da ukloni visak masnoce sa mesa i da mu da ukusnu smedju koricu delimicnim przenjem njegove povrsine. Ovaj proces pokrece ono sto je poznato kao Majarova reakcija - nazvana po francuskom hemicaru Luju Kamiju Majaru. Ovaj proces poboljsava teksturu mesa, dajuci hrskavu spoljasnjost i daje ukusnu aromu pecenja. 

Majarova reakcija je karamelizacija aminokiselina i prirodnih secera u hrani pri kontaktu sa toplotom iznad 140°C (284 °F). Ova reakcija proizvodi smedje pigmente. Ona intenzivira i daje slozeniji ukus hrani.

Przenje do braon boje se obicno vrsi u tiganju koji je prethodno zagrejan na srednje jaku temperaturu 5 od 6). 

Przenje do braon boje se obicno koristi za dodavanje ukusa mesu, ali se moze raditi i za dezerte i povrce. Prilikom przenja sastojaka, tiganj mora biti lagano zbijen jer pretrpana povrsina moze dovesti do pada temperature, smanjenja efekta przenja, oslobadjanja znacajne vlage i nakupljanja tecnosti u tiganju.

Pecenje mesa takodje ne traje dugo, pa je vazno pazljivo pratiti tiganj kako biste izbegli da sastojci zagore. Przenjem do braon boje, ukusi se zadrzavaju u proprzenoj kori koja je i ukusna i prijatna za oko.

 Koraci za przenje mesa do braon boje: 

1. Meso NE treba biti sobne temperature za efekat przenja do braon boje. 
2. Bolje je da ga posolite i ostavite ga nepokriveno u frizideru preko noci kako bi se povrsina osusila i stvorila se bolja korica.
3. Povrsinu mesa dobro osusite papirnim ubrusom.
4. Tiganj zagrejte na srednje jakoj temperaturi (5 od 6).
5. Dodajte malu kolicinu ulja ili druge masnoce pogodne za przenje.
6. Stavite meso u vruc tiganj, ostavljajuci dovoljno prostora izmedju komada.
7. Przite bez stalnog pomeranja dok povrsina ne dobije braon boju. Mozete meso povremeno malo pomeriti ili proveriti, ali bez stalnog mesanja i prevrtanja.
8. Okrenite meso i nastavite przenje sa druge strane. 
9. Kod vecih komada zapecite i ostale strane.
10. Ako przite mleveno meso, razdvajajte ga tokom przenja i povremeno mesajte kako bi sto veca povrsina dosla u kontakt sa vrelim tiganjem.
11. Kada meso dobije ravnomernu braon boju, nastavite sa receptom. Przenje do braon boje nije namenjen da meso obavezno bude potpuno peceno iznutra.

 Koraci za przenje povrca do braon boje: 

1. Povrce operite.
2. Dobro osusite papirnim ubrusom.
3. Isecite povrce na priblizno jednake komade kako bi se ravnomerno przilo.
4. Tiganj zagrejte na srednje jakoj temperaturi (5 od 6).
5. Dodajte malu kolicinu ulja ili druge odgovarajuce masnoce.
6. Stavite povrce u vruc tiganj, ali nemojte pretrpati tiganj. Izmedju komada treba da postoji dovoljno prostora.
7. Ostavite povrce neko vreme bez mesanja kako bi povrsina koja dodiruje tiganj mogla da dobije braon boju.
8. Kada donja strana porumeni, okrenite ili promesajte povrce i nastavite przenje.
9. Nastavite przenje povrca dok ne dobije zeljenu braon boju.
10. Ako povrce pocne da ispusta mnogo vode, smanjite kolicinu povrca u tiganju i przite ga u vise tura.
11. Kada je povrce dovoljno zapeceno, sklonite ga sa sporeta ili nastavite sa pripremom prema receptu.

Razlika izmedju przenje do braon boje (en. browning) i brzo zapeci sa svih strana (en. searing)?

• Przenje do braon boje znaci prziti dok lepo ne porumeni.
• Brzo zapeci sa svih strana znaci samo kratko zapeci povrsinu.

 Trajanje przenja do braon boje 

• Meso: 4–8 minuta ukupno, uz okretanje, dok ne dobije ravnomernu braon boju.
• Mleveno meso: 6–10 minuta, uz razdvajanje i mesanje.
• Povrce: 5–10 minuta, zavisno od vrste i velicine komada.

 Trajanje brzo zapeci sa svih strana 

• Meso: 2–4 minuta po strani, zavisno od debljine i vrste mesa. Tanki komadi: 1–2 minuta po strani.
• Deblji komadi: 2–4 minuta po strani, pa se meso po potrebi dalje pece na nizoj temperaturi.
• Povrce: 30 sekundi–2 minuta po strani, zavisno od debljine.
• Bitno je da je tiganj veoma vruc i da se povrsina brzo zapece. Brzo zapeci sa svih strana nije dugo pecenje mesa do kraja, to je faza pravljenja jake korice.

Zakljucak:

• Vlaga je neprijatelj przenja do braon boje, zato sta god da przite, uverite se da je sto suvlje moguce.
• Nikada ne pretrpavajte tiganj u kojem zelite da przite hranu – kako se hrana przi, ona oslobadja vlagu, ali ako je tiganj pretrpan, ta vlaga se zadrzava i sprecava przenje.
• Masti poput ulja i putera mogu pomoci hrani da potamni, jer je mast dobar provodnik toplote.

Przenje do braon boje je deo serijala Metodi pripreme hrane.