| LEARNLETS |
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What is deglazing, and how do you do it? |
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When you cook meat or poultry, some of the pan juices caramelize and solidify. They can form the basis for an easy, tasty sauce, which you make by "deglazing" the pan.
After the meat is done cooking, remove it from the pan and spoon out and discard the excess fat from the pan juices that remain. Then add about a quarter cup (60 milliliters) of water, stock, or wine. Return the pan to medium heat, stirring the liquid and scraping the pan until liquid and solids are combined and heated through. Use this sauce on the meat as is, or increase it by adding a bit of cream or wine and heating thoroughly over low heat. Yum!
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