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Deglazing can also be used while cooking vegetables, especially ones that have left sugars at the bottom of a pan. It is commonly used in caramelizing onions. Because vegetables do not produce as much fat, they do not need to be removed from the pan to pour off excess grease. Instead, the liquid can
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when added to high heat. The solvent allows the cook to scrape the dark spots from the bottom of the pan and dissolve them, incorporating the remaining browned material at the bottom of the pan into a basic sauce. The culinary term
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The meat is removed and the majority of the fat is poured off, leaving a small amount with the dried and browned meat juices. The pan is returned to the heat, and a liquid such as vegetable or meat
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The flavour is determined chiefly by the meat, the liquid used for deglazing, and any flavouring or finishing ingredients added, such as aromatics, herbs, or butter.
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be added directly to the pan and stirred, allowing the fond to meld with the vegetables, rather than creating a separate sauce.
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Deglazing: It works like magic, Leslie
Brenner - Los Angeles Times
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food residue from a pan to flavor sauces, soups, and gravies.
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This method is the cornerstone of many well-known sauces and
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fat. The French culinary term for these deposits is
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Sucs left in a white enamel pot after browning pork
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230:Minichiello, Tony (November 20, 2007).
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260:"Deglazing: What it Is and Why Do It"
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232:"It "sucs" to be U-(niligual)"
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289:The Reluctant Gourmet
264:The Reluctant Gourmet
133:is added to act as a
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338:www.seriouseats.com
291:. 16 September 2012
266:. 14 September 2012
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341:. Retrieved
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236:the original
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1000:WikiProject
940:Food safety
828:Slow cooker
813:Microwaving
706:Stir frying
691:Deep frying
485:Charbroiler
1013:Categories
874:Fermenting
808:Air frying
757:Barbecuing
696:Pan frying
676:Blackening
603:Smothering
547:Parboiling
500:Rotisserie
447:Convection
421:Conduction
399:techniques
343:2016-01-19
319:2022-07-05
314:The Kitchn
295:2022-07-05
270:2016-01-19
242:2016-01-10
217:References
208:Vegetables
198:cornstarch
192:, such as
95:pronounced
782:Fricassee
772:Deglazing
664:High heat
657:Fat-based
634:Sous-vide
593:Simmering
557:Reduction
542:Decoction
532:Blanching
525:High heat
478:Radiation
202:arrowroot
59:Deglazing
18:Pan sauce
992:Cookbook
976:Category
908:See also
884:Pickling
842:Non-heat
762:Braising
732:Sweating
720:Low heat
711:Sautéing
681:Browning
644:Steaming
608:Steeping
588:Poaching
583:Infusion
578:Creaming
573:Coddling
566:Low heat
552:Shocking
505:Toasting
469:Barbecue
174:shallots
131:verjuice
87:rendered
52:bouillon
984:Commons
899:Souring
894:Salting
879:Juicing
854:Brining
671:Basting
613:Stewing
537:Boiling
464:Smoking
438:Searing
397:Cooking
178:carrots
162:gravies
135:solvent
114:(sap).
79:roasted
63:browned
1019:Sauces
869:Drying
864:Curing
777:Flambé
686:Frying
454:Baking
190:starch
182:celery
180:, and
170:onions
139:curdle
123:spirit
112:succus
81:, pan-
889:Purée
849:Aging
200:, or
194:flour
129:, or
119:stock
83:fried
186:soup
152:sucs
148:fond
144:fond
127:wine
121:, a
91:sucs
75:meat
69:Meat
518:Wet
414:Dry
172:or
166:jus
154:.)
77:is
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251:^
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20:)
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