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Deglazing can also be used while cooking vegetables, especially ones that have left sugars at the bottom of a pan. It is commonly used in caramelizing onions. [5] Because vegetables do not produce as much fat, they do not need to be removed from the pan to pour off excess grease.
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The liquid and juices are poured into the cup then poured out leaving the fat behind; the liquid comes from the bottom of the cup instead of the top. Degreasing cups come in various sizes. [1] [2] Refrigerating or freezing liquids until the fat congeals and solidifies can make the fat easier to remove with a spoon.
To season cookware (e.g., to season a new pan, or to replace damaged seasoning on an old pan), the following is a typical process: First the cookware is thoroughly cleaned to remove old seasoning, manufacturing residues or a possible manufacturer-applied anti corrosion coating and to expose the bare metal.
COAT chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm. ADD broth to skillet; stir to scrape up browned bits from bottom of skillet.
If you’re worried about grease and food building up on your stove top, you can always do a quick cleanup after each use. Just make sure the stove top is cool before you wipe it down.
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