When I want to get fancy and add fruit juice to a saute pan to braise my meat, the juices from the fruit often caramelize too fast and burn before my meat is re
I have found that by the time all the alcohol has evaporated, my fond turns from beautiful brown to charcoal black. Why does it happen?
It's really effective and most of the acetic acid boils off. Sometimes I don't want the vinegar or wine tartness, but I still want to capture the flavors from t
I was watching a Jacques Pepin video on steak and pan sauce. In it, he mentions that having a pan with good heat transfer is important to make sure your fond d
What's the difference between deglazing with an alcohol or non-alcohol? What difference does it make when you deglaze a pan with an alcoholic liquid versus non-
If you put a steak or a chicken into a hot pan which is not completely non-stick, it is likely to stick to it a bit and leave a residue when you flip it. That i