To deglaze means to swirl a liquid in a sauté pan or other pan to dissolve cooked particles of food remaining on the bottom.

This term was discussed in relation to the basic technique of sautéing in Chapter 4 and again in connection with the production of brown stock. It is also an important technique for finishing sauces that accompany sautéed items.

A liquid such as wine or stock is used to deglaze a sauté pan and then is reduced by one-half or three-fourths.This reduction,with the added flavor of the pan drippings, is then added to the sauce that is served with the item.

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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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