Questions tagged [deglazing]
Deglazing is a cooking technique for dissolving browned food residue from a pan to flavor sauces, soups, and gravies.
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Is it OK to deglaze your stainless steel pan with a dash of acetic acid?
It's really effective and most of the acetic acid boils off. Sometimes I don't want the vinegar or wine tartness, but I still want to capture the flavors from the pan. Acetic acid is also much cheaper ...
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How do you reduce wine when deglazing without burning the fond?
I have found that by the time all the alcohol has evaporated, my fond turns from beautiful brown to charcoal black.
Why does it happen?
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What to do when one thing on a plate cooks faster than the others?
When I want to get fancy and add fruit juice to a saute pan to braise my meat, the juices from the fruit often caramelize too fast and burn before my meat is ready. What do you in that case? I have ...
