This principle applies whether you are stewing, roasting, steaming, grilling, barbecuing, boiling, frying, or indeed microwaving. Before you start, you need to decide whether you are going fast or slow.
1. Use High Heat to Develop Flavour
Browning creates flavour and is a key step when cooking meat. This happens through a process called the Maillard reaction. This reaction occurs when the amino acids and sugars in the food are subjected to heat, which causes them to combine. In turn, hundreds of different flavour compounds are created. When browning meat, you want a deep brown sear and a discernibly thick crust on all sides—best obtained by quick cooking over high heat.
To ensure that meat browns properly, make sure the meat is dry before it goes into the pan; pat it thoroughly with paper towels. This is important with previously frozen meat, which o…