Now May be The Time For A Culinary Education
One is not born into the culinary arts. In fact, it takes a strong program to make a strong chef. Most of the chefs I have known come from culinary arts schools. They found that their culinary careers are successful because of what they learned as part of their culinary educations.
A number of them work professionally and also teach at culinary arts schools, because they believe in passing on the love of cooking they gained from their own culinary arts school experience and from the chefs who taught them.
And Now: Today's Culinary Tip
Today's tip from my kitchen concerns de-glazing. De-glazing is the process of removing bits of vegetables or meat from the bottom of your saute pan while you are cooking. A good example is the process of sauteing onions.
You heat the sliced or chopped onions gently in melted butter or olive oil until the onions are translucent and slightly browned. A sticky brown residue forms on the bottom of the pan.
Don't wait until the pan is cool and scrub it out; just add liquid, and let it float out. Use water or chicken stock - even white wine - to de-glaze the pan. The liquid now has the flavor of the sauteed onions and can be used in making your sauce.