What is tasting?

Deglazing is a cooking technique that includes the introduction of a liquid into a used pan to extract pieces of food that could be glued to the pan during the cooking process. It is most commonly used for meals, although pans for roast and similar dishes can also be tasting. The resulting rich, tasty liquid can be used as a sauce or a base for a sauce that usually accompanies food cooked in the same pan. In addition to being an effective way to remove detritus from the bottom of the pan, tasting is also a great way to make a fast and tasty sauce.

You want to tast the pelvis, the chef cooks something in it. For example, chicken chops could be roasted in a pan with spices and oil or butter. After removing the cooked food, the pan returns to the heat and liquid, such as a supply, wine or water, poured in. As the liquid is gently heated, a spatula or a wooden spoon can be pulled along the bottom of the pelvis to b to bzazvomit pieces that can attach to it. When the C wasElá pelvis tasting, the chef can pour the resulting liquid for food, add spices, thicken it with flour or use it as the basis of a more complex sauce.

meat and vegetable dishes can be tasting. Deglazing can also be used during the cooking process as it would be during frying. The use of liquid to tast the pan in the middle of the cooking process will change the final taste and texture of the food and also reduce the amount of oil to be used. Some people also use this technique when they produce soups and steamed meat, leaning a mixture of fresh vegetables in the same pan into which they cook soup, and tasting the pan before adding water and other soup ingredients.

When oily foods were cooked, the acid tasting liquid can cut the fat in the sauce so that it does not seem heavy or Cloying. Lemon juice and wine can be used for this purpose. Any type of tast can be used for less oily foodsInges of liquid to mix with vegetables or meat juices. When tasting the pelvis, try to briefly sweat onion, garlic or shallots before adding liquid to create a sauce with more taste and texture.