Cuisine at Home recipies contain terminology."Deglaze With; and "Sweat"Onion, Celery and Mushrooms. What are the meanings of these instructions.?
seating is the term where the juices are just beginning to come out of the veghetables, and you can see and smell them…it is usually not a long period of time…you do not want to over cook.. deglazing is when you have browned meat, etc in a pan, and then
you use liquied, usually wine or stock, to loosen on the brown bits of flavor stuck o the pan…it will make your sauces more flavorful
#1 by moluvsmark on July 16, 2010 - 8:11 pm
seating is the term where the juices are just beginning to come out of the veghetables, and you can see and smell them…it is usually not a long period of time…you do not want to over cook.. deglazing is when you have browned meat, etc in a pan, and then
you use liquied, usually wine or stock, to loosen on the brown bits of flavor stuck o the pan…it will make your sauces more flavorful
References :
#2 by flying_purple_monkeys22 on July 16, 2010 - 8:49 pm
to sweat means – lets say you have onions – to sweat them you are heating them up on low heat till they become translucent.
deglaze- deglaze is when you use the little bits in a frying pan leftover from , say , steak- you then add a liquid to that while the pan is still on on the stove. about med high should do. make sure to scrape up all the tasty bits on the bottom. that is where you get most of the good flavor.
References :
#3 by Chaniqua on July 16, 2010 - 9:10 pm
i’m not sure, but u should definitely try looking it up. or u could call the company #. or u could call the information center:411.
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