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Deglazing |
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Print this Recipe A good hearty gravy contains the essence of the meat flavor. To capture this essence, one must salvage the browned bits and pieces from the bottom of the skillet or roasting pan in which the meat was cooked. To do this, pour off the excess fat and add a little liquid, such as broth, water or wine. Place the pan over medium-high heat and stir and scrape with a wooden spoon to loosen all the particles. Combine this with your gravy liquid for a rich, dark gravy. Deglazing comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Boiling Eggs Choosing Potatoes Clarifying Butter Cleaning Mushrooms Cooking Corn Cooking Pasta Cooking With Cheese Cooking With Herbs Cooking With Wine Deglazing Degreasing Grating Orange Or Lemon Rind Intro to Salads Making A Tomato Flower Making Homemade Broth Making Your Own Croutons Making a Collar For A Soufflé Dish Peeling Hard-Cooked Eggs Peeling Tomatoes and Beets Poaching Fresh Fruit Preparing Sweetbreads Purchasing Fresh Fish Roasting Meats Testing Poultry For Doneness Trimming Artichokes Using Commercial Broths And Bouillons Using Your Garnishing Tools |
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