Good Lifestyle

You do not need to be a chef of knowing how to swallow a saucepan, but it is likely that the typical layman has never heard of the termdegrade. The degreasing of a saucepan simply to add liquid to a hot stove to try to remove the entire residue from the food that dropped down. It's just about any dish that you walk in a pan, whether it's a piece ofSalmon with the skin always on or caramelizing onions to garnish yourhomemade pizza with. For some dishes, you may want these delicious pieces of food are included in your dish, in which case you will need a technique that will apparently be collected at the bottom of the pan.

We spoke with Dan Harris, the executive head of the executive company in Chicago'sGroup of 4 star restaurants, for an overview of the glaculation to the development of an effortless saucepan, your dish does not lack the slightest. So, before taking the sponge in the pan and start aggressively eliminating the residue enough to eat, check out these tips!

How do you ice a saucepan?

"Degreasing is a common practice that most people have done before even knowledge," says Harris. The chief says the process is often done with actions or wine. However, you can even useBeer, vinegar or juice. Everything is preferred!

"After finishing burning meat, either for a stew or a wheelbarrow or a steak or a chicken cut quickly, add the wine or stock to the hot stove and look when the burned bits are released from the bottom of the bottom of the bottom. A saucepan, "he says.

Of course, you will want to remove the meat from the stove at this point so as not to dry. Also, do not be afraid to catch a spoon and make a sweet scraper if the residue is really stuck there!

"It's important to note if there is a burn in the pan to get rid of it," says Harris. He says that the degreasing is not an intelligent idea for the food particles burned at the bottom of the pain. Nobody wants to eat these bits anyway - they will not be missed!

Why is it important to release a saucepan?

"The degreasing of a saucepan makes it possible to build flavors in sauces and embers," says Harris. "The degreasing strengthens the flavors and uses the depth of the flavor [that] shape of hot meat or vegetables." These are essentially remnants that you never thought to use well.

RELATED: Theeasy way to make comfortable foods healthier.

What types of pots should be tasty?

"The degreasing works best in stainless steel pans, which even lead the heat and create excellent caramelization, which makes it possible to build excellent panoramic and embers' sauces," says Harris.

It was previously thought that degrading acast iron with an acid liquid like wine or vinegar wasunsafe In the fear of acid reacting with exposed metal and finally give food a metallic taste. This theory has since been demystified, but there is a condition: you owe regularlySeason your cast iron stove for this to be completely safe. In this way, the acid will come into contact with the experienced layer as opposed to direct contact with the metal.

How often should you degrease a saucepan?

Harris says that a saucepan must be tasted after what is called a melted formed. A background, he says, is simply the burned pieces of food that remained stuck at the bottom of the pan.

And that's all! Now you can start saving these precious food bits that will improve the overall flavor of your dish.