Lemon juice can be used to remove window glass.
Degreasing is a cooking technique that consists of introducing a liquid into a pan that serves to extract pieces of food that have become stuck in the pan during the cooking process. It is usually used to sauté foods, although roasting pans and similar dishes can also be removed from the glaze. The resulting rich, flavorful liquid can be used as a sauce or as a base for a sauce that often accompanies foods cooked in the same pan. In addition to being an efficient way to remove residue from the bottom of a pan, removing glaze is also a great way to make a quick and flavorful sauce.
The deglaze can be used when making a braised dish.
To degrease a pan, the chef starts by cooking something in it. Chicken cutlets, for example, can be sautéed in a pan with seasonings and oil or butter. Once the cooked food has been removed, the pot is returned to the fire and a liquid such as broth, wine or water is poured into it. As the liquid warms gently, a spatula or wooden spoon can be dragged across the bottom of the pan to remove any bits that may be stuck. When the entire pan is thawed, the cook can pour the resulting liquid over the food, add seasonings, thicken with flour, or use it as a base for a more complex sauce.
Both meat and vegetable dishes can be defrosted. Deglazing can also be used during the cooking process, such as during frying. Using a liquid to remove the lid from the pan halfway through the cooking process will change the final flavor and texture of the food and will also reduce the amount of oil you need to use. Some people also use the technique when making soups and stews, sautéing a mix of fresh vegetables in the same pan they cook the soup in and deglazing the pan before adding water and other soup ingredients.
When cooking fatty foods, an acidic defrosting liquid can cut the fat out of the sauce so it doesn’t feel too heavy or cloying. Lemon juice and wine can be used for this purpose. For less fatty foods, any type of degreasing liquid can be used to mix with vegetable or meat juices. When de-glazing a pan, try briefly sweating onions, garlic, or shallots in the pan before adding the liquid, to make a sauce with more flavor and texture.