What are they when cooking?
When cooking, caps, or juices are juices that accumulate at the bottom of the pan when you bake, frying or roasting the meat. Sometimes you see the word drops applied to other meals that eliminate liquid when cooking. Meat juices tend to have an extremely concentrated taste and are very useful in making sauces or sauces that will go with the meat you have brewed. It is a combination of blood meat and excess fat that falls from the meat as it cooks. It can help if you place the meat on the pelvis stand or place on the pan so that the meat cooking does not match the drops or blocked them in the fall. Using the stand will help you provide the most juices, which will lead to the amount of taste for sauce or sauce.
When a clearly roasting can not be on the stand, but you can still accumulate a fair amount of meat juices. You will notice that the areas of pans that have been covered with masses are often brown and strong and almost stubborn. Do not include this part because it is not burned and will actually contain the greatesta width of taste. When making sauce or sauce, you only add liquid of your choice, such as wine, water or broth, heat and scratch these heavier dripping areas. This releases these tasty pieces, which can then be integrated into the sauce or sauce with energetic whipping.
Some people also like to use pelvis juices because they contain oil, to roast other ingredients that will be combined in a bowl. Again, you may want to release drops with a little liquid. For example, if you do chicken piccata, after you have been roasted chicken, you can add mushrooms and other vegetables to the drop to cook quickly and also on the delicious taste of the bowl.
drops contain a lot of fat, because fat, when exposed to heat, tends to melt to some extent. The use of juice juices is not without its mistakes, even if it has many tasty virtues. When you cook with a low fat or meat meat with skin, you will have less juices but generally have lower fat and usually consist of blood and moistureMeat radiating during the cooking process. It can still be amazing tasty and create good sauces and lower fat Gravies.