Replying to @eli04@linux.community
Add water and pepper, cook, done. I try to cook big batches to save time.
you should be cooking half that stuff to some degree before you add any water
maillard reactions = flavor, they require temps over like 300F to happen
Water boils at 212F. Nothing is going to brown if it’s added to water and then cook. If you add stuff to a pan without adding water it’s still not going to brown until you cook away all the water on the exterior of whatever you’re cooking. This is why you’re supposed to pat meats dry before searing