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Dancing Spoon: Clean Your Pans with Wine
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A recommendation by Spooner1
Spooner1's recommendation
First to recommend
All of those crispy bits that remain on the bottom of your pans and pots after sautéing or browning are called the fond, from the French, to mean the base. And on that foundation great sauces are made.
If you decide that, for unknowable reasons, you don’t want a rich and tasty mushroom/shallot sauce with your beautifully pan-seared rib eye steak, a sauce you could make in the short time your steak rests before serving, if you decide you don’t want the sauce, well then, deglaze the pan anyway!
The only thing better than that great old wooden spoon you've had for decades is a new wooden turner from OXO Good Grips. (via DancingSpoon.com)
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Updated Mar 13, 2007
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DancingSpoon.com: Our Readers Recommend
Updated Nov 30, 2008
Recommendations from the foodies at DancingSpoon.com
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