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about snfd
Kim and Lauren are the mother-daughter team behind Something New For Dinner. Kim develops the recipes, shoots the photography and writes the posts and weekly emails to our subscribers. Lauren is the Internet marketing guru who developed and maintains our website, leads our marketing efforts, manages our social media and keeps us on track in general.
Together we have created a website devoted to providing flavorful, nutritious meals to share with family and friends. We believe communal meals are the cornerstone for nurturing healthy bodies, promoting communication and developing strong relationships. Who doesn’t enjoy a great meal with those you love?
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Deglazing or how to make a pan sauce
Deglazing is a simple technique that captures the tasty bits and pieces from a roasted or pan-cooked piece of meat, chicken or fish to flavor and create a sauce. Remove your cooked meat from the roasting pan and set aside. Ladle off any excess fat from the pan, leaving a bit behind for flavor. Heat the pan on the stove top. When the pan is hot, add a splash of wine or stock. Vigorously scrape and stir the bottom of the pan with a whisk to release the browned bits. Once the bits are released you can continue cooking in the roasting pan or if you prefer, transfer to a small pan to reduce the liquid and concentrate the flavor. If you like, a pat of butter or a handful of herbs can be added.
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Taking this extra little step to make a pan sauce moistens your meat and enhances its flavor considerably.
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