Difference between revisions of "Deglazing"
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A technique of recapturing flavor from the pan of sauteed items by dumping excess fat and while the pan is still hot, dumping in a liquid, and scraping up the brown bits from the bottom of the pan. This flavors the liquid with the flavorful browned portion of the sauteed item. | A technique of recapturing flavor from the pan of sauteed items by dumping excess fat and while the pan is still hot, dumping in a liquid, and scraping up the brown bits from the bottom of the pan. This flavors the liquid with the flavorful browned portion of the sauteed item. | ||
| − | [[Category:Techniques]][[Category:Savory]] | + | [[Category:Techniques]][[Category:Savory]][[category:Cooking Basics]] |
Revision as of 20:05, 8 September 2008
A technique of recapturing flavor from the pan of sauteed items by dumping excess fat and while the pan is still hot, dumping in a liquid, and scraping up the brown bits from the bottom of the pan. This flavors the liquid with the flavorful browned portion of the sauteed item.
