For Bon Appetit, by Claire Saffitz. For the record, when you brown ground meat in a pan, it should be, well, brown and crispy. If it’s gray and mealy like mom’s taco meat used to be, you’re not really browning your meat. Those are just the facts. Browning your meat correctly will leave you with a crispier, juicier, more interesting protein. Here’s how to show that ground beef, pork, or lamb the respect it deserves. 1) Dry the raw meat on paper towels and let it come up to room temperature. This prevents it from steaming in the pan and ... 더 보기..