Pan scrapings vs. plain ol' burnt
Hi all,
We roasted capons for Thanksgiving and I deglazed the pan to make gravy and found that:
a) I had to strain it because not all of the scrapings dissolved and
b) I felt it tasted too burnt.
Is there a point when all the brown bits turn to plain old burnt? Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude