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Drc MontrachetScanned
01:30AM 5/20/13 -
Château Cantemerle Red Bordeaux Blend Haut-Médoc (2005)Wishlisted
12:46AM 5/20/13 -
Château Rauzan-Gassies Red Bordeaux Blend Margaux (2006)Wishlisted
12:46AM 5/20/13 -
Château Cheval Blanc Red Bordeaux Blend St. Émilion Grand Cru (2004)Wishlisted
12:46AM 5/20/13 -
Château Calon-Ségur Red Bordeaux Blend Bordeaux Rosé Rosé de Calon (1993)Wishlisted
12:46AM 5/20/13 -
Domaine de la Romanée-Conti la Tâche (2003)Wishlisted
12:45AM 5/20/13 -
Swanson Merlot Oakville (2008)Wishlisted
12:45AM 5/20/13 -
Ideas for a tasting/dinner with lobster thermidor?Replied
12:40AM 5/20/13 -
Gordon Brothers Kamiak Rock Lake Red (2007)Listed
11:49PM 5/19/13 -
Willamette Valley Vynvd Riesling (2009)Cellared
11:42PM 5/19/13
Comments
INE
So very true "anybody who’s cooked even a modicum of meat knows that the tastiest bits are the browned ones stuck to the pan." And often people just scrape that away and down the drain it goes! This is a clever and eco conscious way to expand the senses while using every "last drop" of a recipe. Thanks for sharing your deglazing tips! While we make appetizers that people order delivered to their door, oftentimes they ask us for tips and recipes to make their entire meal stand out. This is a resource we can (and will) pass on.
Rosana Santos Calambichis, President
http://www.BIGCHEFONLINE.COM
Apr 08, 2013 at 1:06 PM
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