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And now another quick tip is “Deglazing” and that is removing this burnt on stuff that is on the bottom of the pan. You can really see it right there. That is really great stuff we do not want to lose that and just pour the recipe ingredient until we lift that off the pan with the technique called “Deglazing”. So we got some beef stock over here. I am going to tip it up there and deglaze. And because the pan is so hot it immediately boils, now I am going to take this tongs and I am going to scrape and I am going to lift all of that fond or flavor off the bottom of this pan and into the liquid. You could see how thick is already gotten because it reduce down that quickly.

To see more tips, techniques and videos visit Harvest Eating.com Four Seasons, One Lifestyle.