Chicken breast, veal medallions, fish fillets and steaks or chops are often dredged in flour or bread crumbs (or a combination) that have been seasoned with salt, pepper, herbs and spices. This helps it achieve even browning and keeps it from sticking to the pan. If you dust or lightly coat raw food with flour, cornmeal, ground nuts or fine bread crumbs before sauteing or frying, you've dredged it. After adding the liquid, heat the pan until the liquid simmers while you stir and scrape with a spatula or wooden spoon. If the pan holds a lot of fat as well as the cooked-on drippings, pour off the fat before deglazing or your sauce will be greasy. The liquid can be wine, juice, broth or water. To deglaze, pour a little liquid into a skillet or roasting pan to dissolve the caramelized drippings so you can add that concentrated color and flavor to a gravy or sauce that will accompany the cooked item. Recipes that call for creaming include cake batters, chocolate-chip cookies and cream cheese frosting.ĭeglazing is usually called for after browning, roasting or sauteing meat or, occasionally, vegetables.
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