Sauteing the raw meat in a pan until all pink is gone and meat has turned brown.
The quick answer is flavor. Browning changes the molecules on the surface of the meat producing more meat flavor.
You will have to call Browning to find out.
You will have to ask Browning.
That depends on the meat. For example, if you are browning 70/30 hamburger, your final browned meat should weigh around 70 grams. However, browning 92/8 hamburger would leave 92 grams. The weight of meat left depends on the fat content of the meat and how much of the fat you cook off.
If you want it to be moist inside you do - browning sears the outside and keeps the flavor and juice inside of the meat.
Instructions1 Place the empty browning pan in the microwave and run the microwave for the proper amount of time. Placing it in the microwave empty allows the tin oxide on the bottom of the pan to heat up, a necessary element for the browning pan to work properly.2 Put the meat you want to cook on the CorningWare Microwave Browning Pan.Sponsored LinksMicrowave Monitor (Free) Microwave tutorial I like Free 'til Thursday: PDF Guidewww.dpstele.com/microwave_sites3 Microwave the meat on the browning pan for the designated amount of time, depending on the type of meat you have and whether it's frozen or thawed.4 Clean-up is easy because the CorningWare Microwave Browning Pan is the only pan you had to use.Read more: How to Use the Corningware Microwave Browning Pan | eHow.com http://www.ehow.com/how_5492345_use-corningware-microwave-browning-pan.html#ixzz1s1SCamFN
"Browning" is of Anglo-Saxon origin, originally "Bruning", and means "Brown"
Nothing
Advertising term.
Could be an inspector mark
Is this considered vandalism if the question is incoherent? Meat is mean, that's survival of the fittest. When meat is lean, it keeps you more fit. Meat is a lean, mean writing machine.
You are "Dead Meat"