Difference between revisions of "Deglaze a Pan"
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When you sauté or roast food, especially proteins, much of the flavor comes from complicated browning reactions (caramelization and the Maillard reaction). If you abandon the brown residue at the bottom of the pan, you miss out on the most intense part of the dish. Deglaze the pan instead, dissolving this delicious taste in liquid so you can transform it into a sauce. This process is forgiving and flexible — as long as you start out with a pan that's browned, not burnt. | When you sauté or roast food, especially proteins, much of the flavor comes from complicated browning reactions (caramelization and the Maillard reaction). If you abandon the brown residue at the bottom of the pan, you miss out on the most intense part of the dish. Deglaze the pan instead, dissolving this delicious taste in liquid so you can transform it into a sauce. This process is forgiving and flexible — as long as you start out with a pan that's browned, not burnt. | ||
| − | [[Category:Basic Cooking Skills]] | + | [[Category: Basic Cooking Skills]] |
== Steps == | == Steps == | ||
