I was watching, on Youtube, a season of the Great British Bake-Off which was not shown in America. One contestant made a Jamaican-inspired savory filling with chicken. He didn’t get to finish explaining the “brown down” technique but I believe he said sugar is added to hot oil so whatever meat is fried in it will caramelize. Googling yielded only stews that used hot oil to sear pieces of marinated chicken, without mention of sugar. Anybody familiar with this technique? I’m intrigued, but have visions of scouring out a pan ruined by incinerated sugar and meat…
