On Sat, 02 Aug 2008 11:34:14 -0400, Goomba >
wrote:

>When using alcohol to deglaze a pan or into a sauce, I'm wondering what
>the difference in taste is if you do or don't set it ablaze? I mean, how
>does burning it change the flavor?
>Anyone know?

Igniting is just table side or TV showmanship. I never light up, and
the alcohol evaporates anyway while the pan liquid reduces.

Be sure to add a little lemon to a white wine reduction sauce to keep
it from being too sweet. No matter how dry the wine, it still has
some inherent sweetness.




--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West