Acronyms in the Cooking language
EVOO = Extra Virgin Olive oil
OO = Olive Oil
S&P = Salt and Pepper
Deglaze = Mostly done with alcohol .
Make sure that you don’t get it into the flame of your stove; since the propane liquefies and your food then tastes like propane.
Yeah it looks cool; but that about it.
The reason we light our food it to evaporate the alcohol; so that you get only the taste in the end.
More to come as we go
Acronyms in the Cooking language
Started by
Nimbl Vehicles
, Aug 11 2010 07:00 PM
1 reply to this topic
#1
Posted 11 August 2010 - 07:00 PM
#2
Posted 10 November 2016 - 04:32 PM
Deglaze can be done with many liquids. Wine, various vinegars, acidic fruit juices. I most often deglaze pan-sautéed vegetables with balsamic or red wine vinegar, though wine is the classic for meat.
If you're doing meats, fish, or vegetables in a pan this is a technique that amps up the flavor with very little effort... and for meats can be the beginning of gravy or a soup stock.
Sent from my iPad using Wander The West
If you're doing meats, fish, or vegetables in a pan this is a technique that amps up the flavor with very little effort... and for meats can be the beginning of gravy or a soup stock.
Sent from my iPad using Wander The West
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