Deglazing: Flavor From the Bottom of Your Pan
Learn how the simple act of adding liquid to a hot pan transforms those stuck-on browned bits into incredible flavor for sauces, soups, and braises - and understand the science that makes it work.
Introduction
Learning Objectives
1Identify the value of fond (those brown bits) in your cooking and explain how deglazing captures flavors that would otherwise be wasted.
2Choose the right deglazing liquid for different dishes to create complementary flavor profiles.
3Execute proper deglazing technique to transform simple dishes into flavorful meals with minimal extra effort.
4Troubleshoot common deglazing problems to ensure you always capture maximum flavor from your cooking.
Table of Contents
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