Otherwise, if the "caramelization" is a dark brown with a few spots of black, then deglaze the pan instead! Despite its unattractive appearance, the layer of dried juices is called the "fond." In French, it means "base" or "foundation," and it acts as the base of many pan sauces. Even though it appears messy and unusable, it is actually condensed flavor and will add unbelievably delicious depth to whatever you are cooking, whether it's sauces, gravies, or bases for soups.
Last week, I asked how many of you were planning to brine your turkeys this year. Although more than half of you responded yes, at least 20 percent of you weren't sure what a brine was!
For those of you who didn't know, brining is a cooking technique often used to maximize juiciness in cooked poultry and meat, and it's particularly popular with Thanksgiving turkeys. Various techniques recommend soaking turkey anywhere from six hours to three days in a brine, a saltwater solution that often includes herbs and sweeteners (like our must-have version). To understand how brining works, read more
When a recipe tells me to finely chop 2 large onions, four carrots, three potatoes, and several cloves of garlic I rest my sharp knife on the cutting board and take out my handy dandy food processor. Have you ever used your food processor to chop food? It's a great time saver that can reduce prep tremendously. However, there is a technique to using the gadget efficiently. It took me several times before I had it down. To learn how to chop with a food processor, read more