Cooking is an Art & a Science: Deglaze

As part of our new Cooking is an Art and a Science, your cafe chef will show how special techniques come alive.  We’ll be featuring a dish that exemplifies the Deglaze skill on today’s menu.

Deglazing rescues flavorful browned bits from the bottom of a pan, preventing a tragic loss of deliciousness into the dishwater.  A quick splash of wine, stock, or even water into a hot pan after searing or sautéing dissolves tasty particles into the liquid, can be used as a taste bud-tingling addition to a sauce or gravy.