Deglazing The

A sauce made by deglazing the pan often accompanies sautéed meats. To deglaze means to swirl a liquid in a sauté or other pan to dissolve cooked particles of food remaining on the bottom. (Review discussions of deglazing in Chapter 4, p. 72, and in Chapter 8,p. 156 and p. 167).The deglazing liquid can be used to flavor a sauce in one of two ways:

1. Add the reduced deglazing liquid to a prepared sauce.The deglazing liquid adds flavor and color to the sauce.

2. Use the deglazing liquid to make a freshly prepared sauce. Add stock or other liquids and other flavoring and thickening ingredients and finish the sauce as indicated in the recipe.

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Knife Throwing Techniques of the Ninja

Knife Throwing Techniques of the Ninja

Knife Throwing Techniques of the Ninja. span stylecolor: 000000Do you want to learn the art of throwing knives? Ever wondered how it is done to perfection every time? Well here is your chance. This book contains well over 50 pages of detailed information and illustrations all about the art of knife throwing. This intriguing book focuses on the ninja's techniques and training. This is a must for all martial artists and anyone wanting to learn the knife throwing techniques of the ninja.span

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