The Salt Lake Tribune
Thursday, March 26, 2009
Don't forget to deglaze
Congratulations to Diane Chenier, winner of this week's (delayed) trivia contest.

She was one of several people who knew that "deglaze" is a fancy term for adding liquid (usually wine or stock) to pan to loosen the browned bits of food on the bottom. The mixture creates a flavorful sauce.

Chenier receives a copy of Fix It and Enjoy It: Health Cookbook.

I'll have another culinary question (and prize) next Monday.
posted by Kathy Stephenson @ 7:45 AM |

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About Kathy
   Kathy Stephenson has been the food writer at The Tribune since 2000. Prior to that she covered education and was a general assignment reporter for Utah's largest daily newspaper. A Utah native, Stephenson's first job was picking zucchini on her grandparent's Kaysville farm. Every Christmas, Stephenson's neighbors and colleagues look forward to getting a plate of her baklava. Last year, she gave away nearly 300 pieces.