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Aug 2, 2005 05:37 PM

deglazing with vinegar

  • l

Why would i deglaze with a red or white wine vinegar, as opposed to delazing with stock or wine?

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  1. The LA Times just had an article on this, as always their food section is impressive.

    Link: http://www.latimes.com/features/food/...

    1. 'cause it tastes good (especially balsamic).