What are the best practices you’ve learned to save time or make a meal better.

  • tree_frog_and_rain@lemmy.world
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    1 year ago

    deglazing. it’s when you use an acid to pull all the glaze off the bottom of a pan. it flavors the dish and makes cleaning your pan easier.

    rice vinegar and red or white wines are favorites

    • justhach@lemmy.world
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      1 year ago

      I also like to freeze leftover stock into an ice cube tray for deglazing, when I just need a little but and not have to open a whole new carton.

      If you can take 1 or 2 cubes (or how many you need) out before cooking so they’re melted before, great, but I’ve also had success just throwing the frozen cubes directly into the pan in a pinch.