"TFM®" > wrote in message
. com...
>
>
> "Kent" > wrote
>
> placing a large foil drip pan
>> under the meat on top of the lower grate. This catches the drippings for
>> deglazing.
>
> That's a new one for the culinary world, deglazing aluminum foil. Do
> tell...
>
> TFM®
>
More trolling.
You catch the meat drippings in a foil pan underneath what you're cooking.
Add water to the pan. Heat to a simmer to deglaze the drippings. Strain,
then remove fat in a separator funnel. Reduce deglazing liquid optionally to
degree of saltiness and/or flavor. Use as stock or braising liquid.