Do you have any idea what the little bits of deliciousness that are stuck to the bottom of you pan are called? Claire Vanderhoof does.
I met Claire at the BlogHer Food Conference this past September in San Francisco. She works for Calphalon and can tell you about any of their products. Claire has amazing energy and great food knowledge. I love her description of the what, how and why’s of deglazing. If you got lucky like me, a new pan was waiting for you under the tree. I can’t wait to get started cooking with mine. What are you going to deglaze in your pan?