Lots of recipes for stews and braises say to brown the meat "being careful to not overcrowd the pan." What does this mean and why does it matter? What happens if you put in too much meat at one time? The meat makes the pan cool down, due both to the lower temperature of the meat and the evaporation of liquid on the surface, and instead of browning, the meat oozes out juices and steams rather than browns.
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