Have you ever wondered why chefs cook with REGULAR pans that are NOT non-stick? I’ll show you why. See this pan? I fried sausage in it…and then I fried onions and garlic…and it looks like a burned on mess!
The BROWN you see in the pan is actually called FOND. Now watch what happens when I DEGLAZE the pan with a little white wine…
All that YUMMY GOODNESS (a.k.a. BROWN BITS) are absorbed into the onions and garlic…and the results are MAGICAL.
I only wish you could have tasted the results…
I’ll share the recipe (SAUSAGE STUFFED MUSHROOMS) another day…
And HERE is the pan after the deglazing process…hardly ANYTHING left to wash! (A Non Stick pan would NOT give you these flavors…BELIEVE ME!)
Viva La FOND!!!!
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