browned

Optimal pierogi is browned in bacon fat and drizzled with bacon bits and onions browned in said bacon fat.

The meat is already done, searing is just for the Maillard reaction creating a browned crust on the outside, adding flavour.

I think the Cavendish is better when slightly browned too, it's much sweater.

It browned in the pan and absorbed some liquid in the broth, but it didn't break down.

Had to set up a global rate limit that browned out the functionality they were interested in[1] in excessive load.

Bake at 350°F for about 45 minutes, or until set and lightly browned on top.

Sometimes there isn't much time difference between browned and burned, think of caramels, etc.

Once it's cooked through and a bit browned on the bottom, flip it over and cook long enough to brown that side.

There are already two early examples in our blog at blog.cindercooks.com: The grilled cheese grilled sandwich (the cheese is browned inside the sandwich) and an example of testing salmon recipes 4 different ways.

There's a lot of ways to make good waffles, where good is defined as tastes great, crispy, browned nicely, etc.

For instance, last week I prepared pork tenderloin w/ sage and lemon (browned in a skillet and then 20 min.

Like I use onions I caramelized before hand and top a lot of my dishes with meat that I browned.

Pretty darn good "sausage" patties - and "crumbles" (substitute for ground beef), precooked, but can be browned up a little more in fry pan (olive oil) with spices (e.g., taco seasoning packet).

At the beginning it is things like mistaking whipping cream for heavy cream, not knowing what "browned" looks like, or other "rookie" mistakes that basically translate to "not actually following the recipe".