How can I find the deglaze on the pelvis?

Deglazing and Pan is a simple method for creating excellent, tasty sauces and grams with small efforts. After you have brownish meat or poultry or pan in the oven, several brown pieces will be glued to the bottom of the pan, as well as juice and fat that came out of the meat while cooking. If the bits have black, it will not be possible to tast the pan, but if they are simply roasted and caramelized, you are ready to start.

brown bits at the bottom of the pelvis are very tasty and are also known as the "fund". The basic process of pelvic tasting involves pouring cold fluids into a hot pelvis that releases all funds; It then dissolves into a liquid and becomes a delicious sauce. There are several different schools of schools about the best way to tast the pelvis, but it is often recommended that one of the bottom of the pelvis first removes fat. It can be poured or stacked.

When the fat is removed, the pan is placed on a medium -high temperature, so the fund does not burn. The liquid you choose to sweatpoured into a pan, which should then cook quickly and relax brown pieces at the bottom of the pelvis; Most experts recommend using cold liquid and some recommend cooking the liquid first, although one method can be effective in trying to deglase the pelvis. Stir these bits into the liquid with a spatula or slot until they are completely dissolved. Water is the simplest liquid, but others include red or white wine, beer, cognac, chicken or beef supply or vinegar. Once everything is dissolved, the heat can be refused, so it does not burn.

However, it is not good to use dairy products to tast the pan. This can be quickly obscured and become very inferior. In addition, be careful when using alcohol and if the pan is Very Hot to prevent any potential outburst. Once the pan is Deglazed, you can use the sauce you created separately, or you can add more ingredients to create a stronger sauce. For example, you can add a corn starch that thickens opeak for sauce or ingredients such as onion or garlic for further taste; In addition, it may be useful to strain the sauce before serving to remove all the remaining bits.