How to Deglaze

Deglazing is a technique that is routinely used when cooking meats. Is an important cooking technique in the Dominican Cuisine. It provides and creates a beautiful brown sauce and color to all meats, especially white meat.

1.Do not use a nonstick pot or pan, as you want to encourage         sticking
2.As the liquid evaporates, it starts to create a brown film on               the bottom of the
         pan or pot.
3.As this film becomes more visible (don’t let it burn),                           DEGLAZE by adding a
         pinch of water (1/3 cup), wine or stock.
4.Stir every time you add liquid to blend the brown film with the           meat
5.Repeat step #2 until you have reached the brown color you             desire

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