Posts Tagged ‘pan sauce’

Deglaze

Wednesday, January 11th, 2012

 

Sauce from Deglazing

Sauce from Deglazing

Wednesday Word

Deglaze (Cooking Technique)

If you watch any cooking television programs, or thumbed through recipes you’ve most likely heard or seen the word “deglaze”.  This is referring to adding a bit of water, broth, wine, vinegar, or other liquid to a hot pan that has brown bits stuck to the bottom, often from searing meat or sautéing vegetables.  (more…)

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Making a Pan Sauce

Tuesday, February 8th, 2011
Pan Sauce from Pork Chops

Pan Sauce from Pork Chops

Tuesday Tip

Making a Pan Sauce

When you cook and sear meats you have a built in sauce, right in the pan.  Whether cooking in a skillet on the stove, or a skillet or pan in the oven, you can utilize the “fond” (brown, not black, bits stuck to the pan) for a sauce to drizzle over the meat when serving.
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