@RickiTarr

what's something you've learned that's made your life easier in the kitchen?

Deglazing the pan as a proactive strategy to keep from burning while cooking. For cooking meat, fish, even cauliflower fried rice. These tend to dry up the fat or oil at higher heat settings, so I add cooking saki and leftover wine, or water that's near boiling near the end. If I have marinade, I use that early in the cooking process. I have a set of silicone sauce brushes. I add a few tablespoons of liquid, deglazing as I go. After decanting the food, I'll return the pan to the fire and deglaze in earnest, and pour it as sauce. The sizzling sound makes cooking more fun.

#BoostingIsSharing

#Cooking #Deglazing #Wine #saki #Author #Writer #WritingCommunity #WritersOfMastodon #Cook