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Friday Tip|The “Late” Edition (with name change)

Couple of things today:

First – I started my own Frrrrrrriday Rrrrrroundup, and I’ve already blown it – a day late and several dollars short. I’m going to blame this one on some out of town company – my great friend Amy Lang from Birds+Bees+Kids, who was in LA promoting her excellent wares – because I need something else to blame and because it gives me a great-but-very-rare opportunity to link to her site.

Second – the husband (extremely wise man that he is), suggested that five things a week is a lot.  After a week, I already agree with him.  Five things is too much to take in and too much for me to explain in a short post.  So I’m changing this (supposedly) regular post of helpful tips to “helpful tip.”  This will give me space to explain things in a little more detail without being too wordy in any one post.

And with that in mind…on with it!

Friday Tip (the “late” edition)

Deglazing

Deglazing is something you’ll see as an instruction in recipes quite often, and it’s a great trick to know to add flavor to whatever it is that you’re cooking.  You’ll only really need to do this if you use a non-nonstick pan, like a stainless one. The reason is that a stainless pan will acquire cooking residue (brown stuff usually) called “fond” as you cook.

This stuff is really tasty, and to get it back into the dish, cooks use a technique called “deglazing,” in which you let the surface of the pan get pretty hot, and then add some liquid (generally wine, stock or water, but you could use other things too) and swirl that liquid around with a wooden spoon or a spatula until the bottom of the pan is pretty clean.  Sometimes you take the food you’ve been cooking out of the pan before you deglaze, but you don’t need to.

Sometimes you deglaze at the end of cooking (right before making a pan sauce for example) and sometimes you might want to do it in the middle of cooking (like to keep your frying onions from sticking and/or burning).  It’s a great and extremely versatile technique that I highly recommend mastering (it’s also extremely easy to do, so mastering it won’t be tough).

If you’re visual (like me), you might want to check out this video of a guy deglazing something for a better idea of how it’s done.

Hope that’s helpful – have a great weekend!

Cheers.

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