Good browning or sealing of meat is one of the best techniques to develop flavour and colour in a meat dish.
Use a heavy based frying pan, little oil and high flame. When the pan is very hot add the meat and leave for a couple of minutes, to allow it to take on colour, before turning. Continue to toss the meat over the heat until well browned with dark sticky juices. This will seal in the moisture and the sticky juices provide colour and an intense meaty flavour.
Be sure to have a good hot pan; if the pan is too cool the juices seep out of the meat and suddenly the meat is simmering rather than frying. Once the meat is brown remove it from the pan. If you then pour a little stock into the pan and stir over the heat to dissolve all the sticky juices, this adds extra flavour to the dish and is known as deglazing.
