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Test Kitchen Tip

Deglazing

Deglazing is a technique used after sautéing meats or vegetables. It’s a way to incorporate the flavorful brown residue stuck in the pan into liquid.

To deglaze, first remove meat from pan (if used), then add a liquid—broth, juice, or wine. Next, scrape up the residue (the liquid loosens it) and simmer. This is a perfect base for a soup or sauce.

Since so much flavor is released by deglazing, it really enhances the flavor of a dish. However, if the residue is burnt or scorched, deglazing should not be done, or that will be the overwhelming taste.

Cheesy Potato Soup

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download