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Old 2011-01-20, 01:33
Paddy Paddy is offline
Forum Daemon
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Join Date: Dec 2004
Posts: 3,745
Is deglazing necessary or possible if you use non-stick pans? From what YouTube says it seems to be a technique for getting the "stuck" bits off the pan and using them to form the basis of sauces and soups, but if you use non-stick pans surely there's obviously nothing to be unstuck. Or have I missed the point completely?
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