Deglazing is a cooking technique used to harness all the tasty flavours of the brown residue leftover when cooking meat. Simply splash a little liquid such as wine, vinegar or water around the pan and scrape into your sauce or stock for extra flavour.
Deglazing is a cooking technique used to harness all the tasty flavours of the brown residue leftover when cooking meat. Simply splash a little liquid such as wine, vinegar or water around the pan and scrape into your sauce or stock for extra flavour.
Have a go at using the deglazing method in this roast topside of beef with roasties and gravy recipe.
Food stories, skills and tested recipes, straight to your door… Enjoy 5 issues for just £5 with our special introductory offer
By joining our newsletter you agree to our
Privacy Policy
