Residue used to make pan sauces Crossword Clue

The crossword clue "Residue used to make pan sauces" with the answer "FOND" refers to the flavorful brown bits that remain in a pan after cooking meat or vegetables. These bits are packed with concentrated flavors from the cooking process and are essential for creating rich and savory sauces.

When deglazing the pan with liquid (like wine, broth, or water), the fond is loosened and dissolved, infusing the sauce with depth and complexity. This technique is commonly used in culinary practices to enhance the overall taste of dishes, making fond a crucial component in creating delicious pan sauces.

The crossword clue "Residue used to make pan sauces" with the answer "GRAVY" refers to a thick sauce typically made from the juices that run from meat during cooking, often combined with flour or cornstarch for thickness. Gravy is a staple in many cuisines and is used to enhance the flavor of dishes, especially when served over meats, potatoes, or vegetables. It is usually prepared in the same pan where the meat was cooked, allowing the residual fond to be incorporated for added depth and richness.

The crossword clue "Residue used to make pan sauces" with the answer "DREGS" refers to the remnants or sediment left behind in a cooking vessel after a dish has been prepared. In culinary terms, dregs can refer to the leftover bits that may not be entirely palatable on their own but can still carry flavor. While not as commonly used in traditional pan sauce preparation, dregs might be found in certain contexts, like wine or coffee, where they contribute to a complex taste profile when incorporated into sauces or stocks.

The crossword clue "Residue used to make pan sauces" with the answer "CRUST" refers to the browned layer that forms on the surface of meat or other foods when cooked at high temperatures. This crust contains concentrated flavors and is often deglazed with liquids like broth or wine to create a sauce. In the context of pan sauces, the crust is important because it adds depth to the final dish, infusing the sauce with the rich, savory essence of the cooked ingredients.