John D. Misrahi wrote:

> Can anyone explain this process to me?
>
> thanks,
>
> John
>
>
>
When you're done frying something (chicken, beef, whatever) you know
those brown bits of "stuff" on the bottom of the pan? Very
concentrated flavors in those little critters. Deglazing is where you
leave the heat on and ad a liquid such as wine, stock, whatever you
like and scrape up all of the stuff on the bottom of the pan and let
it reduce a bit.

One of my favorite uses of it is for making a sauce of some kind.
Word or caution. Do *not* do this with cooking wine or cooking sherry
or the results will be absolutely *awful*! If using spirits of any
kind use only a quality one for drinking.

--
Steve

Men are from Earth. Women are from Earth. Deal with it.