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Flavor bomb with deglazing!

This goes for all pans, trays, whatever way you cook in. You know the slightly burnt on crispy bits that get stuck to the pan that you spend 20 minutes scrubbing off? DONT! It's flavor, silly! Simply splash some kind of alcohol / stock / lemon juice on the pan with the heat off and scrape it up. You can then reduce this for a sauce.

Simple recipe:

After cooking a steak.

Add diced shallots and a knob of butter, swirl and scrape.

Add cracked black peppercorns

Deglaze with brandy

Reduce and add a knob of butter and there you go Steak au Poivre

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