You may not know the term ” deglaze,” but if youve ever made a pan sauce or gravy, then youve probably used the technique. Deglazing is the act of dissolving the brown bits and other residue left in a pan after searing,sauteing,or roasting meats and poultry, and its typically the first or second step in sauce making. Theres a lot of flavor left in those brown bits,and deglazing usually by adding an accidic liquid like wine or vinegar while scraping the pan bottom with a wooden spoon- is a tried- and true way of capturing that flavor in the sauce
Posted under TIPS and TECHNIQUES
This post was written by admin on October 9, 2011
