Hey All,
i was watching one of marco pieres white recipe videos the other day and i noticed that when he brown his mince beef, he cooks it for a long period until all the moisture is evaporated and the meat turns brown.
Normally i just fry the meat quickly in small batches until they turn brown but i am just intrigued why he would cook until all the juices come out of the meat and dissapear?
Heres the recipe video (i skipped it to 1 min)
Chilli Con Carne Recipe | Marco Pierre White - YouTube
i was watching one of marco pieres white recipe videos the other day and i noticed that when he brown his mince beef, he cooks it for a long period until all the moisture is evaporated and the meat turns brown.
Normally i just fry the meat quickly in small batches until they turn brown but i am just intrigued why he would cook until all the juices come out of the meat and dissapear?
Heres the recipe video (i skipped it to 1 min)
Chilli Con Carne Recipe | Marco Pierre White - YouTube